Lemon coconut chia rice cake recipe

These lemon coconut chia rice cakes are one of my current favourite ride foods. Quick and easy to whip up, make a batch and store them in the freezer so you don’t ever get caught out with nothing to eat on a ride.

Making your own ride food is quick, easy and can be tailored to your personal taste preferences. Lemon and coconut makes a refreshing change to some of the heavier stronger flavours out there in your standard energy bar. Don’t like lemon? This is also cracking substituted with limes. Suitable for vegetarians or vegans.

Aim to eat 1-2 rice cakes per hour, depending on the duration and intensity of your training session.

Lemon coconut chia rice cakes (Makes 10)

Ingredients 

  • 1 cup white rice
  • 2 cups water
  • Pinch sea salt
  • Juice and rind of 2 lemons
  • 1/4 cup desiccated coconut
  • 4 Tablespoons sugar
  • 2 Tablespoons chia seeds (optional)

Method

  1. Combine all ingredients except chia seeds in a saucepan (or ricecooker) and bring to the boil.
  2. Reduce the heat to a simmer and allow the rice to cook for 10 minutes until all water has absorbed. The texture should be really thick and stodgy.
  3. Stir in the chia seeds and allow them to absorb any additional liquid
  4. Line a loaf tin or square baking tin with baking paper and pour the rice mixture, smoothing.
  5. Allow the rice to cool and set in the fridge
  6. Cut into squares and wrap with tin foil (ideally with parchment lined tin foil).
  7. Can be stored in the fridge for 4 days or in the freezer until needed.

Per rice cake: 109kcal (460kJ), 19g carbs (as per recipe)

Train Smart. Eat Smart. Perform Better

Gemma

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