Apple Cinnamon Rice Cakes

Most of us get tired of the prepackaged nutrition opitions out there. Or maybe they just don't work for you. When traning for the Dirty Kanza two years ago I wanted a change. I came across this great cookbook developed specifically for cyclists. Feed Zone Portables has some great recipes to help you get away from the prepackaged foods. This is my variation of their Raspberry & Mint Rice Cakes. I love the light fresh taste of these rice cakes. Serving size: 15 bars Prep time: 25 minutes Ingredients: 3 cups uncooked Calrose rice 4 1/2 cups water 1/2 cup cane sugar 2 small limes juiced 1 pint fresh raspberries 6 fresh peppermint mint leaves, minced 1 teaspoon vanilla extract Preparation: Combine the rice and water together. Cook according to package. I have found that a rice cooker is a wise investment. After the rice has cooked transfer it to a large bowl and add the cane sugar, lime juice, and vanilla extract. Mix completely. Using a 9"x12" baking pan, spread half the rice into the pan in one even layer. Top the rice with all of the berrys and most of the minced mint leaves. I have tryed leaving the berrys whole but have found I prefer them slightly mashed. Finish it off by layering the remaining rice and topping with the last of the mint leaves. Let them set up for 15 minutes, then cut into squares. Nutrition facts: Serving size - 2"x2" square Energy - 180 cal Fat - 0 Sodium - 10 mg Carbs - 40 g Fiber - 2 g Protein - 3 g Water - 68% Enjoy!