Shoshone Rice Cakes

Shoshone Rice Cakes are a delightful blend of nutty flavors and wholesome ingredients, embodying the essence of traditional Paleo cooking. These rice cakes are perfect for a light meal or snack, offering a satisfying crunch with every bite.

Ingredients

• Cauliflower rice - 200 grams
• Almond flour - 50 grams
• Egg - 1 large
• Chopped green onions - 30 grams
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - 2 tablespoons

Steps

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cauliflower rice, almond flour, egg, chopped green onions, garlic powder, salt, and black pepper.
3. Mix the ingredients thoroughly until well combined and a dough forms.
4. Using your hands, form small cakes about 5 cm in diameter and place them on the prepared baking sheet.
5. Brush the tops of the rice cakes with coconut oil for added flavor and crispiness.
6. Bake in the preheated oven for 20 minutes, flipping halfway through to ensure even cooking.
7. Once golden brown, remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for Paleo and low-carb diets.
• Rich in fiber due to cauliflower, promoting digestive health.

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