Rice cakes with sunflower 84g

Natural cakes, baked from brown rice seeds are a classic among rice cakes. They are perfect for those who like experimenting in the kitchen and are fond of giving new flavours to their dishes. They are ideal for light breakfast, as an addition to salads but also as sweet dessert. The product is gluten-free.

Rice cakes with millet, buckwheat, and sesame are a perfect base for light sandwiches: sweet and unsweet. They taste delicious with egg paste or with avocado. A good alternatitve to traditional breadstuff. The product is gluten-free.

Chia seeds are especially valuable in dietetics. They contain a lot of calcium and dietary fiber. As a result, their addition to rice cakes enriches this universal product with healthy nutrients. In order to slightly increase the bioaccessibility of calcium from the seeds, the cakes should be served with cottage cheese made of pot cheese and yoghurt. The product is gluten-free.

Addition of pumpkin seeds enriches the rice cake with a new, more crunchy texture. It's ideal as a light dessert, e.g. when combined with creamy cheese, jam or fresh fruits. The product is gluten-free.

Rice cakes with millet, buckwheat, and sesame are a perfect base for light sandwiches: sweet and unsweet. They taste delicious with egg paste or with avocado. A good alternatitve to traditional breadstuff. The product is gluten-free.

Rice cakes with salt are a light substitute for traditional breadstuff. A subtle salty flavour goes well with fresh vegetables loaded with potassium (e.g. tomato), cottage cheese or a delicate sandwich spread made on the basis of millet and dried tomatoes. You can also prepare popcorn by crushing the cake into smaller chunks.