Honey Rice and Fig Cakes

October 10, 2014

Honey Rice and Fig Cakes
Recipe Type: Snack
Cuisine: Cycling
Author: Peter DeNitto
Prep time:
Cook time:
Total time:
Serves: 12
Small Rice Cakes for Cycling
  • 2 cups uncooked calrose rice or other medium-grain “sticky” rice
  • 1½ cups water
  • 1 cup toasted pecans
  • 1 cup chopped dried figs
  • 2 tablespoons honey
  • brown sugar (optional)
  1. Combine rice and water in a rice cooker.
  2. To toast the nuts: Heat oven to 350 degrees.
  3. Place the pecans on a baking sheet and toast 8–10 minutes, stirring after 5 minutes.
  4. In a large bowl, combine the cooked rice, pecans, and figs.
  5. Add the honey and stir thoroughly.
  6. Press mixture into an 8- or 9-inch square pan to about 1½-inch thickness and sprinkle with brown sugar, if desired
  7. Cut and wrap individual cakes.
  8. To make a more compact rice cake, place the rice, pecans, and figs in the food processor and pulse the mixture several times to combine.
Serving size: 1 Cake Calories: 268 Fat: 10g Carbohydrates: 41g Sodium: 20mg Fiber: 3g Protein: 6g
From Feed Zone Portables, p.95.

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