10 Rice Cake Toppings For Weight Loss / Rice Cake Recipe Ideas

Ingredients

• 10 pieces Brown Rice Cakes (plain, unsalted, 35 calories each)
• 2 tablespoons Greek Yogurt (plain, low‑fat)
• 0.25 cup Blueberries (fresh or frozen)
• 1 tablespoon Peanut Butter (smooth or crunchy)
• 0.5 small Green Apple (thinly sliced)
• 1 pinch Cinnamon (ground)
• 1 tablespoon Almond Butter (smooth)
• 4 slices Strawberries (thinly sliced)
• 1 tablespoon Tahini (smooth, sesame paste)
• 0.5 medium Banana (thinly sliced)
• 2 berries Raspberries (fresh)
• 2 tablespoons Pumpkin Puree (homemade or canned, no added sugar)
• 1 teaspoon Crushed Almonds (lightly toasted)
• 1 tablespoon Hummus (store‑bought or homemade)
• 3 slices Cucumber (thin)
• 1 teaspoon Sunflower Seeds (raw)
• 0.25 fruit Avocado (thinly sliced)
• 2 slices Tomato (ripe)
• 1 teaspoon Pumpkin Seeds (raw)
• 1 teaspoon Lemon Juice (freshly squeezed)
• 1 pinch Curry Powder (ground)
• 1 slice Prosciutto (≈10 g, low‑sodium)
• 3 leaves Arugula (baby arugula)
• 1 teaspoon Basil Pesto (store‑bought, extra‑virgin olive oil, no added sugar)
• 1 pinch Parmesan Cheese (freshly grated)
• 1 slice Boiled Egg (hard‑boiled, cooled)
• 1 pinch Salt
• 1 pinch Black Pepper

Instructions

1. Prepare Pumpkin Puree (optional but recommended)

   Preheat oven to 180°C. Peel, cube, and place 1 cup of fresh pumpkin on a baking sheet. Roast 20 minutes until tender, then blend with a pinch of salt and optional splash of almond or oat milk until smooth.

   Time: PT20M

   Temperature: 180°C

2. Make Simple Tahini Dressing

   In a small bowl, whisk together 1 tablespoon tahini, 1 teaspoon lemon juice, and a pinch of curry powder until smooth.

   Time: PT2M

3. Greek Yogurt & Blueberries

   Spread 1 tablespoon Greek yogurt on a rice cake and top with ¼ cup fresh blueberries.

   Time: PT2M

4. Peanut Butter, Green Apple & Cinnamon

   Spread 1 tablespoon peanut butter on a rice cake, arrange thin apple slices on top, and sprinkle a pinch of cinnamon.

   Time: PT2M

5. Almond Butter & Strawberries

   Spread 1 tablespoon almond butter on a rice cake and place four thin strawberry slices on top.

   Time: PT2M

6. Tahini, Banana & Raspberries

   Spread 1 tablespoon tahini on a rice cake, add banana circles and a few raspberries.

   Time: PT2M

7. Pumpkin Puree & Crushed Almonds

   Top a rice cake with 2 tablespoons pumpkin puree and sprinkle crushed almonds over the surface.

   Time: PT2M

8. Hummus, Cucumber & Sunflower Seeds

   Spread 1 tablespoon hummus on a rice cake, add cucumber slices, and sprinkle sunflower seeds.

   Time: PT2M

9. Avocado, Tomato, Pumpkin Seeds & Tahini Dressing

   Arrange avocado slices and tomato slices on a rice cake, sprinkle pumpkin seeds, and drizzle the prepared tahini dressing.

   Time: PT3M

10. Greek Yogurt, Prosciutto & Arugula

    Spread 1 tablespoon Greek yogurt on a rice cake, place a slice of prosciutto, and top with a few arugula leaves.

    Time: PT2M

11. Basil Pesto, Tomato & Parmesan

    Spread 1 teaspoon basil pesto on a rice cake, layer tomato slices, and finish with a pinch of grated Parmesan.

    Time: PT2M

12. Mashed Avocado & Boiled Egg

    Spread mashed avocado on a rice cake, add sliced boiled egg, and season with salt and pepper.

    Time: PT2M

Nutrition Facts

Calories

45

Protein

2‑4 g per cake (varies by topping)

Carbohydrates

7‑9 g

Fat

1‑3 g

Fiber

1‑2 g

Ingredient Substitutions

• Instead of Brown Rice Cakes: Corn thins, Gluten‑free rice crackers
• Instead of Greek Yogurt: Plant‑based yogurt
• Instead of Blueberries: Strawberries, Raspberries
• Instead of Peanut Butter: Almond butter, Cashew butter
• Instead of Green Apple: Pear, Banana
• Instead of Cinnamon: Nutmeg
• Instead of Almond Butter: Peanut butter
• Instead of Strawberries: Raspberries, Blueberries
• Instead of Tahini: Almond butter
• Instead of Banana: Apple, Pear
• Instead of Raspberries: Blueberries, Strawberries
• Instead of Pumpkin Puree: Canned pumpkin puree
• Instead of Crushed Almonds: Chopped walnuts
• Instead of Hummus: Bean dip
• Instead of Cucumber: Zucchini
• Instead of Sunflower Seeds: Pumpkin seeds
• Instead of Avocado: Guacamole
• Instead of Tomato: Cherry tomatoes, halved
• Instead of Pumpkin Seeds: Sunflower seeds
• Instead of Lemon Juice: Lime juice
• Instead of Curry Powder: Paprika
• Instead of Prosciutto: Turkey bacon, Smoked salmon
• Instead of Arugula: Spinach
• Instead of Basil Pesto: Pesto without cheese
• Instead of Parmesan Cheese: Nutritional yeast
• Instead of Boiled Egg: Tofu slice
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Knife
• Cutting Board
• Spoon
• Small Bowl
• Plate
• Oven (optional)
• Blender or Food Processor (optional)
• Measuring Spoons

Critical Steps — Do Not Skip

• Use only brown‑rice cakes with no added sugars for a truly low‑calorie base.
• Spread toppings evenly to avoid soggy rice cakes.
• Slice fruit and vegetables thinly to keep the cake crisp.
• Prepare pumpkin puree ahead of time and store refrigerated.
• When using raw egg, ensure it is fully cooked to avoid food‑borne illness.

Chef Tips from the Video

• Toast nuts and seeds lightly for extra aroma.
• Use a squeeze bottle for tahini dressing to drizzle evenly.
• For extra protein, add a sprinkle of hemp seeds or chia seeds.

Troubleshooting

Storage

Refrigerator: Toppings such as yogurt, hummus, pesto, and pumpkin puree keep 3‑5 days refrigerated in airtight containers.

Freezer: Pumpkin puree can be frozen for up to 2 months; thaw before use.

Room temperature: Unopened rice cakes stay fresh at room temperature for up to 2 weeks.

Make-Ahead Tips

• Roast and puree pumpkin in bulk; store in a sealed container.
• Prepare hummus and pesto ahead of time for quick assembly.
• Slice fruits and vegetables and keep them in water (e.g., apple slices) to prevent browning.

Frequently Asked Questions