Peanut Butter Jelly on Rice Cakes

Snacks10 minServes 4

By Dan Churchill

Suitable for: Vegan, Dairy free, Gluten free, Egg free

Dan’s simply satisfying snack will send you straight back to childhood! Yes, you will be making the chia and raspberry jam, or jelly, yourself. And yes, it’s super easy.

Calories: 199
Protein: 6.8g
Carbs: 11g
Fat: 13g

Ingredients

4 servings

4thin rice cakes
80gcrunchy natural peanut butter (or other nut butter) (¼ cup)

Chia Jam

70gfresh or frozen raspberries (½ cup), defrosted if using frozen
2 tbschia seeds
2 tsphoney (rice malt syrup or maple syrup)

Method

Step 1
Mash jam ingredients together and set aside to gel for 10 minutes.
Step 2
Top rice cake with peanut butter and chia jam.
Jam can be made ahead of time and stored refrigerated for up to a week.

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Peanut Butter Jelly on Rice Cakes

Nutrition

Ingredients

Chia Jam

Method

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