We never really settled on a name for this summer snack and I finally gave up on trying to come up with one. I realized my old habit of calling these healthy treats “fruit cakes” was extremely misleading when I let it slip and had to watch a friend’s brow furrow deeper and deeper as I listed out the ingredients. No flour? Eggs? This isn’t a baked treat to be enjoyed with coffee?
Well, not entirely, though I do recommend having a cup of coffee handy after whipping these together.
I eat these… breakfast pizzas… morning, day and night. Over the summer last year it was my choice dessert as I was trying to make better choices in life, and now in the winter it’s a go-to breakfast snack to be munched on while the coffee’s brewing.
The idea is simple: smear almond butter on a rice cake. Top with coconut flakes, raisins and pumpkin seeds, pile on the berries, drizzle some honey or maple syrup and – if you’re feeling extra fancy – a sprinkle of flax meal for added nutrition.
I haven’t deviated much from the original, though I did opt for thinner rice cakes to avoid excess carbs. Feel free to experiment with other berries, nut butters and toppings. For whatever reason, the golden raisins seem to be a huge player – I don’t recommend omitting them.
H/T to my girl Kelsey who came home from a camping trip last year, raving about this new treat she invented. Kelsey went so far as to haul all the ingredients into my kitchen to make a few for me to enjoy on the spot. I’ve been hooked ever since.