Low Iodine Pumpkin Spice Rice Cake Snacks
Total time10 min
Prep time10 min
Cook time0 min
4.5(15)
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Learn more →Ingredients
4 servings
For the rice cakes
- 8 plain rice cakes
For the pumpkin spread
- ½ cup canned pumpkin purée (not pumpkin pie filling)
- 3 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground allspice
- ⅛ tsp fine salt
- 2 tbsp almond butter (optional)
For serving
- 1 tbsp pumpkin seeds (pepitas), for serving (optional)
Instructions
- 1
In a small mixing bowl, stir together the pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, allspice, and salt until smooth and evenly combined. Stir in the almond butter, if using, until fully incorporated.
- 2
Arrange the 8 rice cakes on a flat surface or large plate. Spoon about 2 tablespoons of the pumpkin spread onto each rice cake and spread it to the edges with a small spatula or butter knife.
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