Rice cake with cranberries & cashew
Together with Bitburger 0.0%, we present 25 recipes to make yourself. This time: Rice cake with cranberries & cashew as a substitute for energy bars during a bike tour.
Ingredients for 12-15 pieces
- 500 g rice pudding
- 1 litre of water
- 1 tbsp cashew puree
- 2 tbsp cane sugar
- 100 g dried cranberries
- 100 g cashew nuts
- Possibly chocolate drops
Preparation (approx. 20 minutes)
Bring the water to the boil, add the rice pudding and simmer over a low heat for 20 minutes. Then mix the rice pudding with the cashew puree and cane sugar. Chop the dried cranberries and cashew nuts and add to the mixture. Then spread the entire mixture onto baking paper; the rice cake should be about three centimetres high. Then place in the fridge and chill. You can then cut the rice cakes into pieces. If the rice cakes are not firm enough for you, you can also bake them briefly in the oven - but then they won't be as moist.
The portioned rice cakes can also be wrapped in greaseproof paper or aluminium foil and frozen in the freezer.
This is what ecotrophologist Günter Wagner says:
"Perfect snack for the tour. With over 50 grams of carbohydrates, a perfect energy boost from carbohydrates that are available quickly and for longer periods, with only seven grams of fat per portion. The energy replenishment is provided to the body almost computer-controlled: The initial boost is provided by the quickly available carbohydrates from the dried fruit, while the longer-lasting energy boost is provided by the more slowly available carbohydrates from the rice pudding."
