2 servings (1/4 cup each)
Ingredients:
2 thin or 1 thick brown rice cakes
1 tbsp no sugar added pancake syrup
1/2 tsp ground cinnamon
1 tbsp raw pumpkin seeds
10 gm raw sliced almonds
1 pinch table salt
Directions:
Preheat oven to 350F. Line a baking sheet with foil and lightly spray with oil. Set aside.
Break the rice cake(s) into little pieces/chunks. Add to a medium bowl.
Add all the rest of the ingredients. Mix until fully combined.
Pour into the prepared pan. Lightly spray with oil.
Put in the oven and bake for about 20 minutes (or air fry @350F for 8-10 minutes) or until golden brown and crispy.
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