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Allen’s Rice Cakes

I started making these rice cakes at training camps and races to give riders something savory and fresh to eat while on the bike. They became a huge hit since almost everything the riders ate was pre-packaged and sweet. Not only are these rice cakes delicious, they also provide a consistent energy source that doesn’t upset the stomach.

2 cups uncooked calrose or other medium-grain “sticky” rice

1-1/2 cups water

8 ounces bacon

4 eggs

2 tablespoons liquid amino acids or low-sodium soy sauce

brown sugar

salt and grated parmesan (optional)

Directions:

1. Combine rice and water in a rice cooker.
2. While rice is cooking, chop up bacon before frying, then fry in a medium saute pan. When crispy, drain off fat and soak up excess fat with paper towels.
3. Beat the eggs in a small bowl and then scramble on high heat in the saut. pan. Don’t worry about overcooking the eggs as they’ll break up easily when mixed with the rice.
4. In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs. Add liquid amino acids or soy sauce and sugar to taste. After mixing, press into an 8- or 9-inch square baking pan to about 1.-inch thickness. Top with more brown sugar, salt to taste, and grated parmesan, if desired.

Cut and wrap individual cakes.

Makes about 10 rice cakes.

 

Cinnamon Almond Pancakes

Made with almond flour, these pancakes are gluten-free and lower in carbs than traditional pancakes. The batter will be thin and delicate, more like a crepe than a pancake.

1 cup almond flour

2 eggs

1/4 cup milk or water

2 tablespoons cooking oil

1 tablespoon honey or agave nectar

a dash each of ground cinnamon and salt

OPTIONAL ADDITIONS

toasted almonds

plain yogurt

 

Directions:

1. Mix together all ingredients in a bowl.
2. Bring a lightly oiled saut. pan to mediumhigh heat. When pan is hot, pour batter to form pancakes, leaving ample space between each to allow batter to spread. Unlike traditional pancakes these will not bubble, so watch for the edges to brown, then gently flip over and brown the other side.
3. Serve hot, topped with toasted almonds, yogurt, or fresh fruit. Makes about 6 pancakes.