Eosinophilic Esophagitis Friendly No-Bake Orange Ginger Rice Cake Snacks
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Learn more →Ingredients
8 servings
For the glaze
- 8 plain rice cakes (lightly salted or unsalted)
- 3 tbsp maple syrup
- 2 tbsp rice malt syrup
- 1 tbsp fresh orange juice
- 1 tsp orange zest, finely grated (from about 1 medium orange)
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground cinnamon
- 1 pinch fine salt
For topping
- 2 tbsp pumpkin seeds (pepitas) (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Line a baking sheet with parchment paper and arrange the 8 rice cakes in a single layer.
- 2
Combine the maple syrup, rice malt syrup, orange juice, orange zest, grated ginger, cinnamon, and salt in a small saucepan over medium-low heat. Stir constantly until the mixture is smooth and just beginning to bubble at the edges, about 2–3 minutes. Remove from heat immediately — the glaze should be glossy and slightly thickened, coating the back of a spoon.
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