Soy-Free Brown Rice Cake
Indulge in the wholesome goodness of this Soy-Free Brown Rice Cake, a delightful treat that's as nourishing as it is satisfying. Made with hearty brown rice, sweetened naturally with a touch of maple syrup, and enriched with the earthy flavors of coconut oil and vanilla, this recipe is a perfect blend of health and indulgence. Chopped nuts, dried cranberries, and chia seeds add texture, crunch, and bursts of tart sweetness, making every bite a celebration of balanced flavors. This recipe requires just 15 minutes of prep time and is baked to golden perfection, creating a snack or dessert that’s easy to make and free of soy-based ingredients. Whether you’re looking for a gluten-free, plant-based option or a simple treat to brighten your day, this brown rice cake is sure to impress. Perfect for meal prepping, these nutrient-packed squares can be enjoyed on the go or as a wholesome addition to your favorite cup of tea.
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Recipe Information
Ingredients
- 1.5 cups brown rice
- 3 cups water
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (such as almonds or walnuts)
- 0.25 cup dried cranberries
- 1 tablespoon chia seeds
- 0.25 teaspoon salt
Instructions
Rinse the brown rice under cold water in a fine-mesh sieve until the water runs clear.
In a medium-sized saucepan, combine the rinsed brown rice and 3 cups of water. Bring it to a boil over medium-high heat.
Once it starts boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 45 minutes or until it's fully cooked and the water is absorbed.
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease it with a little coconut oil.
In a small saucepan over low heat, melt the coconut oil, then add the maple syrup and vanilla extract. Stir to combine and set aside.
Once the brown rice is cooked, transfer it to a large mixing bowl. Add the coconut oil mixture to the rice and stir well until the rice is evenly coated.
Mix in the chopped nuts, dried cranberries, chia seeds, and salt. Stir until all the ingredients are evenly distributed.
Spread the rice mixture evenly in the prepared baking pan, pressing it down firmly with the back of a spatula or your hands to ensure it sticks together as it bakes.
Bake in the preheated oven for 15 minutes or until the edges are lightly golden brown.
Remove from the oven and allow the rice cake to cool completely in the pan before cutting into squares or rectangles.
Once cooled, cut the rice cake into 8 even pieces and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 54.0 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 597 mg | 13% | |
*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.
