Better Than Rice Cakes

I wish I had a better name for these, because they're so superior to those awful styrofoam rice cakes found in the market. These are moist and dense and chewy. They're made from whole grains and not much else, not even flour. Depending on the grains you choose, they can be gluten free, and if you really want to get crazy, you can sprout your grains before cooking them. I usually do, but it's not necessary. Rick and I like to have these for breakfast, warmed in the toaster oven, and topped with avocado slices, tomato, and gomasio. Seasoned differently they'd be great with peanut butter and jam. Consider topping them with Hummus or Cashew Cheese, or generally using them in any way you might use bread.

Rice Cakes
makes 4

2 flax eggs (see below)
2 cups cooked grain - I usually use 1/2 brown rice and 1/2 quinoa
1 T nutritional yeast
1/2 tsp salt
1 T dried herbs

Make the flax eggs first. A flax egg is 1 T ground flax seed meal mixed with 3 T water and chilled in the fridge for 15 minutes. Easy! For this recipe, mix up 2 in the same small bowl. A mini whisk is perfect for this, but a fork works too. The chilling time is important, so don't skip it.
While the flax eggs chill, measure all the other ingredients into a mixing bowl and stir them together.
Preheat the oven to 350º.
Line a baking sheet with parchment.
Mix the flax eggs in with the other ingredients and stir well.
Using a 1/2 cup measuring cup, place 4 equal scoops of the batter on the baking sheet.

With your hands, gently pat them into rounds about the size of English muffins.
Bake for 30 minutes. Carefully flip the cakes over, and bake for 20 minutes more.
Serve them warm, or let them cool and store them tightly covered in the refrigerator.

There's a video to go with this recipe! See it on the new PVTVchannel, and be sure to subscribe while you're there!

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