I mentioned last week that I changed up my routine by eating a home-made rice cake. This thing is seriously delicious. I found the recipe in the Feed Zone Cookbook, written by Dr. Allen Lim and Chef Biju Thomas. Here’s a quick summary of why they created the book:
Dr. Lim worked with pro cyclists who complained of gut rot and other GI issues during competition. Dr. Lim figured out it was from the energy bars and gels and sugary sports drinks that they consumed. He found that using REAL food, not processed gels and bars, both improved performance and eliminated GI issues during competition. Dr. Lim met Chef Biju at a dinner and they agreed to work together on recipes that could be used before, during, after, and in between training and competition. The result was the Feed Zone Cookbook and Secret Drink Mix, now known as Skratch Labs Hydration Mix.
Truth be told, I love the stuff. The recipes are delicious, and I no longer get cramps on long rides. This stuff works.
It was suggested to me that I write a review about my favorite of the different portable ride foods, and my personal favorite is the Chocolate Peanut Coconut Rice Cakes.
So here’s the recipe:
Chocolate Peanut Coconut Rice Cakes
Prep time: 20 minutes
Chill time: 1 hour
3 cups water
2 cups Calrose rice
1 cup raw or roasted peanuts
1 cup unsweetened shredded coconut (It’s hard to find in most stores, but look for Bob’s Red Mill)
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon honey or molasses (if needed)
½ cup chocolate chips
Mix the rice and water together in a rice cooker and let it cook. You can cook the rice in a regular pot, but the rice cooker makes everything SO MUCH EASIER. I think it definitely is worth the investment.
While that’s happening, combine the peanuts, coconut, brown sugar, and salt with a food processor. Once the rice is done, go ahead and add the rice and chocolate chips to the food processor and mix until you have a nice, sticky consistency and everything is well mixed together. The heat from the rice will melt the chocolate and then absorb it. It’s kind of cool to watch.
Anyway, if it seems too dry, you can add honey or molasses as needed.
Once everything is together and you like the consistency/taste, go ahead and press the mix into a brownie pan. You’ll want about an inch thickness, but of course, you can adjust this as your preferences may differ. Once it cools to room temperature, go ahead and start cutting the bars. Once again, your choice of sizing may differ, so pick a consistent sizing you like, or you can change up the bar sizes to experiment and see which fits in a bento box, or a jersey pocket, or which size can be eaten in one bite, etc.
This is my favorite of the different rice cake recipes, but I just picked up their new book, Feed Zone Portables, so I might have a new favorite soon.
Have you tried out one of their recipes? Which is your favorite?