Blueberry-Coconut Rice Cake!

I've been making this quick little rice cake a few times before heading out for a ride, so here's my recipe!

First, you'll need cooled cooked rice. Leftover rice from the day before will be perfect!

Then, in a bowl (or on your breakfast plate if you don't want to do extra dishes like me...), add frozen blueberries, coconut, a pinch of salt, and a drizzle of honey. I like how the frozen blueberries kept my rice cool for a bit. It didn't get too wet, either.

Mix everything and form a small rectangular patty (well-squeezed!) that you'll cut into a few rectangular pieces.

A pro tip is to make small pieces because once you're on your bike, you won't want to re-wrap it once you've opened it.

The trick for wrapping is using a wax paper sheet under the aluminum foil. I start by cutting my pieces of wax paper and aluminum foil. I layer them on each other, then add my rice cake.

I fold the bottom (making sure to fold the edge in the center so it's easier to grip with my teeth while cycling). Then I fold the top, and finally, I fold both sides back. Tadaaa!!

Approximate ingredients (I guess every time!):

• 3/4 cup cooked rice

• 1 handful frozen blueberries

• 1/8 cup coconut flakes

• 1 drizzle of honey

• 1 pinch of salt

  
  

  Makes about 4 rice cakes