Rice Cakes

Ideal fuel for long runs, hikes or bike rides. So good that pro cycling teams use a similar recipe

Ingredients

Makes 8 servings.

Cook the rice in 500mil of water until soft and sticky. If you have a rice cooker you can just set it to white rice timer. I also add about a teaspoon of salt to the rice
Pit and chop up the dates into small-ish cubes. The smaller, the better
Once the rice is cooked mix up all the ingredients thoroughly
Place the mass in a large square mold (or pan), let it cool to room temperature, and then refrigerate it for at least 12 hours to firm up
Divide into 8 cakes, wrap them individually in baking paper or aluminium foil wrap, and store either in fridge or the freezer

Bonus - You can add a lot of different ingredients to the final mix. Dates can be replaced with other dry fruits like apricots, prunes, dry mango, dry pineapple, or anything you fancy. You can also add chocolate chips, coconut flakes, crushed nuts (any kind of nuts) and go crazy with the ingredients. Just note that any recipe modification will change the macros as well!
Coconut oil is optional, but I find that it makes the rice cake less sticky and easier to eat if wrapped in aluminium foil
A pinch of cinnamon is optional as well, I like the flavor :)
I like to use Philadelphia cream cheese since here we buy it in 150g containers so it comes pre-measured.

Rice cakes will hold out for about 4 days in the fridge, and way longer if frozen.

Per serving

Total Calories: 268

* Nutritional values are estimates and will vary with brands, measurements, and substitutions.