Peanut Butter Jelly on Rice Cakes
PREP 10 MIN•COOK NONE
Dan’s simply satisfying snack will send you straight back to childhood! Yes, you will be making the chia and raspberry jam, or jelly, yourself. And yes, it’s super easy.
DF
EF
GF
VE
V
Number of servings
2
2 thin rice cakes
1⁄8 cup (40g) crunchy natural peanut butter (or other nut butter)
Chia Jam
1⁄4 cup (35g) fresh or frozen raspberries defrosted if using frozen
1 tbs chia seeds
1 tsp honey (rice malt syrup or maple syrup)
Mash jam ingredients together and set aside to gel for 10 minutes.
Top rice cake with peanut butter and chia jam.
Jam can be made ahead of time and stored refrigerated for up to a week.
Energy (kJ)
830 kJ / 199 cals
Protein
6.8 g
Fat
13.4 g
Sat. Fat
2.2 g
Carbs
10.6 g
Sugar
4.4 g
Fiber
5.1 g
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