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Fruity California Avocado Rice Cakes


Written by our friend Rachael of La Fuji Mama

To say that I love avocado toast would be an understatement. For me it is one of the world’s perfect foods. To start with, it includes avocados, but then there are endless variations depending on what’s in season and what you are in the mood for.

When I had to go gluten free a few years ago, one of the things that I missed right away was, you guessed it, avocado toast. I wasn’t a big fan of the gluten-free breads that were available near me at the time, so I started putting my avocado toast toppings on rice cakes instead.  

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I know some people aren’t huge fans of rice cakes because they think of them as “diet food.”  If you are one of those people, I think you should give rice cakes a chance, at least when it comes to avocado toast. For one thing, you don’t have to toast them so it saves you a couple of minutes. They are already nice and crispy. In addition, they make a very neutral vehicle to carry the avocado and toppings from your plate to your mouth. To me that is a win-win situation!

This particular variation was inspired by a recent trip to the grocery store. The produce section screamed of spring with vibrant fruits and vegetables arranged in patches of color. I started grabbing things that caught my eye and came home with a rainbow of color.  

The creamy, mild sweetness of the avocado is a wonderful companion to the tart, tangy sweetness of the orange slices and berries. I cut the orange segments and berries in half because they tend to stay in place better, making eating easier!  I added granola for a bit of extra crunch and nutty flavor and a few mint leaves to give a burst of fresh, bright flavor. This avocado rice cake is delicious for breakfast, an afternoon snack, or really anytime that you need something quick and easy to make!

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Fruity California Avocado Rice Cake 

Serves: 4

Prep time: 5 minutes
Total time: 5 minutes

Ingredients
1 ripe Fresh California Avocado, halved, seeded, peeled
1 small clementine/mandarin orange, peeled
6 fresh blackberries
6 fresh raspberries
4 rice cakes
1/4 cup granola
1 sprig of fresh mint

Directions

  1. Cut the avocado halves crosswise into thin slices.  Cut the orange segments in half, like a clam.  Cut the blackberries and raspberries in half lengthwise
  2. Top each rice cake with 1/4 of the avocado slices, then mandarin orange slices and 1 tablespoon of granola.  Arrange blackberry and raspberries halves on top, then finish each with a fresh mint leaf.  Serve immediately!

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