Low Fiber No-Bake Orange Ginger Rice Cake Snacks

Total time45 min

Prep time15 min

Cook time0 min

Low Fiber No-Bake Orange Ginger Rice Cake Snacks

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Ingredients

8 servings

For the glaze

8 plain rice cakes (lightly salted or unsalted)
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3 tbsp maple syrup
2 tbsp rice malt syrup
1 tbsp fresh orange juice
Ingredient note
Low Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of orange juice is used here, so it is likely Low Residue. If you prefer to always avoid orange juice, please tap it and change its rating to Red.
1 tsp orange zest, finely grated (from about 1 medium orange)
Ingredient note
Low Residue diets limit citrus peel because peel is high in fiber, but the orange zest here amounts to a trace per serving, so it is likely Low Residue. If you prefer to always avoid orange peel, please tap it and change its rating to Red.
1 tsp fresh ginger, finely grated
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
¼ tsp ground cinnamon
1 pinch fine salt

For topping

2 tbsp pumpkin seeds (pepitas) (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tsp sesame seeds (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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