Low Sodium Apple Cinnamon Rice Cakes
Elevate your snacking game with these Low Sodium Apple Cinnamon Rice Cakes—a heart-healthy treat that combines wholesome ingredients and irresistible flavors. Made with tender brown rice, sweet unsweetened applesauce, aromatic ground cinnamon, and a touch of honey, these baked rice cakes are naturally low in sodium and free of refined sugars. Perfectly crisped around the edges, they deliver a satisfying texture that makes them an ideal guilt-free snack or breakfast on-the-go. Easy to prepare with just 10 minutes of prep time, this recipe is a fantastic option for anyone seeking a low-sodium, nutrient-packed alternative to traditional baked goods. Whether enjoyed fresh out of the oven or stored for later, these rice cakes are a nourishing delight for any occasion! Keywords: low sodium snacks, healthy apple cinnamon recipes, rice cake snack ideas, easy baked snack recipes.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 0.5 cup unsweetened applesauce
- 1 teaspoon ground cinnamon
- 2 tablespoons honey
- 0.5 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Rinse the brown rice thoroughly under cold water to remove any excess starch.
In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water has been absorbed.
Remove the saucepan from heat and let the rice sit, covered, for an additional 10 minutes to ensure it is completely cooked and fluffy.
Transfer the cooked rice to a large bowl. Add the unsweetened applesauce, ground cinnamon, honey, vanilla extract, and baking powder to the rice. Mix until all ingredients are well combined.
Using a large spoon or ice cream scoop, place small mounds of the rice mixture onto the prepared baking sheet, spacing them evenly.
With dampened fingers, press and shape each mound into a round, flat cake, about 1/2 inch thick.
Bake the rice cakes in the preheated oven for 20-25 minutes or until the edges are lightly golden and crisp.
Remove from the oven and let the rice cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately as a healthy snack or store in an airtight container for up to a week.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 478 mg | 21% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 47.0 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 214 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
