Low FODMAP No-Bake Orange Ginger Rice Cake Snacks
Bright citrus, warming ginger, and a glossy maple glaze come together on a humble rice cake to create a snack that feels way more special than the effort involved. The glaze is cooked in just a few minutes on the stovetop — maple syrup and rice malt syrup melt together with fresh orange juice, orange zest, grated ginger, and a whisper of cinnamon into something fragrant and deeply satisfying. Keeping portions carefully calibrated means every ingredient here stays within gut-friendly limits, so you can snack without second-guessing the label on every jar. No oven required, and the hardest part is honestly just waiting the 30 minutes for the glaze to set in the fridge. Optional pumpkin seeds and sesame seeds add a little crunch and visual appeal if you want to dress them up. This recipe makes 8 snacks, which is perfect for prepping ahead and grabbing straight from the fridge throughout the week.
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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
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1/2 teaspoon per serving, so it is likely fine.
- 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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