More Great Recipes: Gluten-Free

Training Snax- Date and Honey Rice Cakes

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Serves 10 | Prep Time 2 | Cook Time 10

Why I Love This Recipe

Ever heard of a rice cake? If you are an athlete and you haven't I suggest getting to know this term real quick. Original thought of by Biju Thomas, chef for the Garmin Pro Cycling Team and Author of The Feed Zone Cookbook, these rice cakes are staples of my training days.

Stuff them in your drink belt, lunch bag, or jersey and use them for energy during long workouts or recovery after workouts.

Some ask, why go to the effort of making your own bars? 1)packaged bars are processed 2) often packaged things give people gut reactions like stomach aches or cramping during races 3)these homemmade bars are clean fuel 4)gluten free 5) lower in sugar

When I was in highschool I would constantly be eating nutigrain bars before workouts and I would find myself double over with both hunger from a sugar crash and (embarrassing) gassy from the preservatives and gluten in the bars.

These rice cakes have solved all my probelms

Ingredients You'll Need

Read the little backstory blurb below!

2 cups uncooked calrose rice or
other medium-grain “sticky” rice
1½ cups water
1 cup toasted pecans
1 cup chopped dried figs/or dates/raisins
2 tablespoons honey
brown sugar (optional


Combine rice and water in a rice cooker.


To toast the nuts: Heat oven to 350 degrees.

Place the pecans on a baking sheet and

toast 8–10 minutes, stirring after 5 minutes.


In a large bowl, combine the cooked rice,

pecans, and figs. Add the honey and stir



Press mixture into an 8- or 9-inch square

pan to about 1½-inch thickness and

sprinkle with brown sugar, if desired.

Cut and wrap individual cakes. Makes about 10

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