How To make Herbed Rice Cake Snacks

4 Healthy Snack Ideas |4 Rice Cakes | Snacks for Weightloss

Hello Everyone,

If you are looking for a healthy snack to eat being on your Weightloss journey, this is the perfect snack to eat. I am going to make 4 different flavors of rice cakes:

1. Peanut Butter & Chocolate Rice Cake
Cal : 120 | Protein : 4 G

2. Peanut Butter & Banana Rice Cake
Cal : 115 | Protein : 4.18 G

3. Cashew Butter & Strawberry Rice Cake
Cal : 60 | Protein : 1.2 G

4. Almond Butter & Chocolate Rice Cake
Cal : 89 | Protein : 2 G

Step by step recipe is in the video.
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Rice Paper Dumplings

These Rice Paper Dumplings are crispy on the outside, chewy, and filled with flavourful goodies on the inside.

This recipe takes 20 minutes to make and is also vegan and gluten free.

RECIPE + TIPS


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MasterChef immunity dish Black rice cake

Super crispy keto 5 seeds crackers | keto vegan gluten-free

These crackers are wonderfully crispy and are packed with nutrients and wholesome goodness. Enjoy as the are or topped with vegan cheese and spreads. A great way to start a day or as a snack!

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INGREDIENTS
---------------------
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup chia seeds
1/4 cup white sesames
1/4 cup black sesames
2 tbsp psyllium husk powder
(or 4 tbsp ground flaxseed)
(or 4 tbsp ground chia seed)

1 tsp coarse sea salt (adjust to your taste)
2 tsp dried oregano (or other herbs of your choice)
½ cup cold water


DIRECTIONS
------------------
1. Mix the seeds, psyllium husk powder, dried herb and salt together in a bowl.

2. Add in the water and mix everything well. Leave to rest for 15-20mins.

3. Spread the seed mixture on an ungreased baking tray (regular cracker thickness). Note: if the mixture still feels too loose at this stage, sprinkle a small amount of psyllium husk powder)

4. Bake in a 150C/300F preheated oven for 30-35 mins (or till crispy). Option to cut crackers half way into the baking time while the mixture is still slightly soft (10-15 mark).

5. Leave to cool for a few minutes and enjoy.



AVOCADO SPREAD
-----------------------
Chopped avocado
Vegan mayo (or vegan yoghurt)
A drizzle of extra virgin olive oil
Salt to season

Mix all ingredients together and that’s it!


#KetCrackers
#KetoVeganRecipes
#VGlutenFreeRecipes

米餅朱古力小食/Rice Cake Chocolate Snack

◆食譜內容↓
Ingredients↓
這是介紹是材料如下

米餅朱古力小食

米餅六塊
朱古力糖漿 1 tsp
蛋黃一個
糖 25 gram
中筋麵粉 25 gram
鮮奶 150 ml
芝士粒 10 gram


Rice Cake Chocolate Snack

Six rice cakes
Chocolate syrup 1 tsp
one egg yolk
Sugar 25 gram
All purpose flour 25 gram
Fresh milk 150 ml
Cheese 10 gram



請留下留言及意見, 多多指教!
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Mugwort soup and mugwort rice cake (Ssukguk: 쑥국)

Here are my written recipes of these 2 dishes and some photos!
Mugwort soup recipe:
Mugwort rice cake recipe:


Mugwort soup / 쑥국 / Ssukguk (or sookgook)

Ingredients for 2 servings (cooking time: 30 minutes):
Mugwort, clams, dried anchovies, onion, soybean paste, flour, garlic, green or red chili pepper,perilla seeds powder

Directions:
1. Place 12-13 small clams in a bowl. Add 1 cup of water and 1 ts salt and mix well. Soak for 1 hour to let the clams spit out any sand or mud.
2. Wash and clean 3-4 cups of mugwort thoroughly by washing thoroughly and rinsing and draining in cold running water a couple of times. You may need to scrub it by hand to remove any residual dirt from between the leaves. Put it in a bowl and set aside
3. Make anchovy stock:
o Put 6 cups of water into a pot.
o Add ½ cup's worth of chopped onion (about ½ an onion) and 10 large dried anchovies (with guts and heads removed) to the pot.
o Boil for 20 minutes over high heat.
4. Gently mix the mugwort with ¼ cup soy bean paste, 1 tbs flour, 3 cloves of minced garlic, and 2 tbs perilla seeds powder (optional).
5. Strain the stock so it's clear and a little brownish. Put it back in the pot and reheat it.
6. Add the seasoned mugwort mixture to the boiling stock.
7. Wash and drain the clams and put them into the soup.
8. Cook 5-7 minutes more, then add chopped green or red chili pepper.
9. Transfer the soup to a bowl and serve with rice and a few more side dishes.


Mugwort rice cake / 쑥버물 / Ssukbeomul

Ingredients:
Fresh mugwort (ssuk), sweet rice flour, sugar, salt, and water.

Directions:
1. Clean 2 cups of mugwort (70 grams) by washing thoroughly and rinsing and draining in cold running water a couple of times. You may need to scrub it by hand to remove any residual dirt from between the leaves.
2. Slightly squeeze the clean mugwort and put it on a microwavable plate.
3. Add 1/3 cup sweet rice flour, 1 tbs sugar, ¼ ts salt, and 2 tbs water.
4. Mix it up with both hands until there's no sweet rice flour left at the bottom of the plate.
5. Cook it for 3-4 minutes in the microwave oven.
6. Take it off the plate and turn it over with a spoon or spatula.
7. Serve it hot.