In a time crunch but not wanting to leave the house on an empty stomach? This 5 minute breakfast is for you.
During the summer months we're craving lighter breakfasts over hearty oatmeal bowls and loaded toasts. That's exactly why these almond butter rice cakes have been a saviour during those rushed mornings before work.
Naturally gluten free and loaded with the good stuff. Here's how we make them.
3 brown rice cakes
2 tbsp almond butter
1/2 tsp chia seeds
Drizzle of honey
Fruit for topping (we opt for sliced banana or berries)
Spread the almond butter over the rice cakes with a knife. Top with your fruit of choice, drizzle with honey and sprinkle with chia seeds.
On particularly warm days, we enjoy topping with frozen blueberries in place of the fresh variety. You can also switch the honey for agave or maple syrup for a vegan-friendly recipe.