If you’re anything like me, you’ve probably had those mid-morning or late-afternoon moments when you're hungry but not too hungry, you just want something light, satisfying, and of course… gluten-free. This week, I’ve been obsessed with a super simple snack that I keep coming back to, and I just had to share it with you!
This one’s got everything: a little crunch, a little sweet, a little salty, a touch of spice, and even some fruit to round it out. It’s one of those combos that feels too good for how little effort it takes.
Ingredients:
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1-2 plain rice cakes (I use Lundberg's Thin and Lightly Salted)
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Natural peanut butter (the kind with just peanuts and maybe a little salt, just no weird additives)
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A drizzle of honey (If you aren't using a natural peanut butter I don't feel the honey is necessary as non-natural options normally contain added sugar)
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Ceylon cinnamon (if you’ve never tried it, it’s milder and more delicate than the regular kind. This is the only cinnamon I use and recommend)
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A ripe banana (sliced on the side or right on top)
How I make it:
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Start by spreading a generous layer of peanut butter over your rice cake(s).
Drizzle just a little honey on top, trust me, a little goes a long way.
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Sprinkle Ceylon cinnamon like fairy dust. It’s warm, a little sweet, and full of antioxidants.
Add sliced banana right on top or enjoy it on the side.
Enjoy!
Why I love it:
This snack keeps me full without weighing me down, and it's packed with fiber, protein, and natural sweetness. Plus, it's naturally gluten-free, easy to throw together, and totally customizable. Swap in almond butter, strawberries, or even chia seeds for a little crunch. You can truly make it yours!
Let me know below if you try it out, and if you add your own twist!
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