Soy-Free Apple Cinnamon Rice Cakes
Delight in the wholesome flavors of these Soy-Free Apple Cinnamon Rice Cakes, a perfect snack or breakfast treat that’s both allergy-friendly and irresistibly comforting. Made with nutrient-rich brown rice flour, unsweetened applesauce, and freshly grated Granny Smith apple, these tender rice cakes are infused with the warm, aromatic spices of ground cinnamon and a hint of pure vanilla extract. Sweetened naturally with honey and finished with a golden crust thanks to coconut oil, this recipe keeps things dairy-free and soy-free without compromising on taste. Ideal for a quick morning bite or a midday pick-me-up, these rice cakes are lightly finished in the oven to ensure they’re cooked to perfection. Serve them warm or at room temperature for a satisfying, guilt-free indulgence bursting with apple-cinnamon goodness! Perfect for gluten-free, nut-free (substitute almond milk), or soy-free diets.
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Recipe Information
Ingredients
- 1 cup unsweetened apple sauce
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 cup brown rice flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup unsweetened almond milk
- 1 large egg
- 2 tablespoons honey
- 1 large granny smith apple, peeled and grated
- 2 tablespoons coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the apple sauce, ground cinnamon, and vanilla extract until well combined.
In another bowl, whisk together the brown rice flour, baking powder, and salt.
Gently combine the dry ingredients with the wet ingredients, stirring until just combined.
In a separate bowl, beat the egg lightly and then mix it with the almond milk and honey.
Add the egg mixture to the main batter, and fold in the grated apple.
Heat the coconut oil in a non-stick skillet over medium heat.
Drop spoonfuls of the batter into the skillet, spreading each to form a small round patty about 3 inches in diameter.
Cook each cake for about 3-4 minutes on each side, or until golden brown.
Transfer the cooked rice cakes onto the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes to finish cooking through.
Allow to cool slightly before serving. Enjoy your soy-free apple cinnamon rice cakes warm or at room temperature.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 69.4 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 389 mg | 30% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 819 mg | 17% | |
*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.
