Crisp rice cakes get slathered edge to edge with creamy almond butter, then piled high with fresh banana slices for a snack that's as satisfying as it is simple. A light drizzle of maple syrup adds just the right touch of sweetness, while a dusting of cinnamon brings a warm, cozy finish. Each bite delivers that perfect balance of crunchy, creamy, and sweet without any fuss in the kitchen. It comes together in minutes, making it an easy grab-and-go option or a quick afternoon pick-me-up. This one's a genuinely solid choice for a gluten free spread, whether you're feeding kids, prepping a light breakfast, or just craving something wholesome between meals.
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Lay the 4 rice cakes flat on a plate or cutting board. Spread 1 tablespoon of almond butter evenly over each rice cake, reaching close to the edges.
Arrange the banana slices over the almond butter, covering each rice cake in a single layer.
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