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Recipes | 28 by Sam Wood
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Caprese Rice Cakes

By Meg Yonson

I Quit Sugar 8WP Recipe: Caprese Rice Cakes
  • 1 servings
  • Prep - 2 mins
  • Total - 2 mins
I Quit Sugar 8WP Recipe: Caprese Rice Cakes

This is the perfect fresh Summer breakfast made in 2 minutes and you’re out the door!  

Servings: 1
Preparation: 2 mins

Ingredients

  • 2 rice cakes.
  • 1/3 punnet of cherry tomatoes, halved.
  • 1/4 cup basil leaves.
  • 40 g mozzarella cheese, pulled into bits or sliced into rounds.
  • sea salt, to season.
  • freshly ground black pepper, to season.
  • 1 teaspoon olive oil, to drizzle.

Directions

1. Evenly top each rice cake with tomato halves, basil and cheese. Season with salt and pepper and drizzle with olive oil to serve.


Note

Try this: Sarah lightly toasts her rice cakes in the toaster to give them a popcorn flavour.

Dairy-free option: Replace mozzarella with 1/4 of an avocado sliced.

Paleo option: Replace mozzarella with 1/4 of an avocado and use two slices of Paleo Veggie Bread in place of the rice cakes.

This is the perfect fresh Summer breakfast made in 2 minutes and you’re out the door!

Ingredients

  • 2 rice cakes.
  • 1/3 punnet of cherry tomatoes, halved.
  • 1/4 cup basil leaves.
  • 40 g mozzarella cheese, pulled into bits or sliced into rounds.
  • sea salt, to season.
  • freshly ground black pepper, to season.
  • 1 teaspoon olive oil, to drizzle.

Directions

1. Evenly top each rice cake with tomato halves, basil and cheese. Season with salt and pepper and drizzle with olive oil to serve.

Note

Try this: Sarah lightly toasts her rice cakes in the toaster to give them a popcorn flavour.

Dairy-free option: Replace mozzarella with 1/4 of an avocado sliced.

Paleo option: Replace mozzarella with 1/4 of an avocado and use two slices of Paleo Veggie Bread in place of the rice cakes.