Low Iodine Easy Maple Pecan Rice Cake Stack
Total time15 min
Prep time10 min
Cook time5 min
4.7(7)
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Learn more →Ingredients
4 servings
For the stack
- 8 plain rice cakes
- ½ cup pecan halves
- 2 medium firm bananas, sliced into rounds
For the spread
- ½ cup smooth peanut butter
- 4 tbsp maple syrup, divided
- ¼ tsp ground cinnamon
- 1 pinch salt
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pecan halves and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden at the edges. Transfer to a cutting board and let cool for 2 minutes, then roughly chop.
- 2
In a small bowl, stir together the peanut butter, 2 tbsp of the maple syrup, the cinnamon, and the salt until smooth and spreadable.
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