College students often grocery shop for one, but a lot of essentials don’t come in individual, dorm-sized packages. Bread is one of them. Even the most dedicated bread-lovers will have a difficult time polishing off an entire loaf by themselves before it goes bad.
Enter rice cakes, an accessible and, more importantly, non-perishable alternative to make delicious and filling “toasts” that can be eaten for breakfast, lunch or as a snack between classes. These three combos have become staples in my diet and will hopefully encourage you to give the once bland and boring snacks of your childhood another try.
Pesto & Avocado Rice Cake Toast
Ingredients
Instructions
Spread pesto evenly on the rice cakes.
Cut avocado in half and slice one half into even segments. Set the other half aside for another recipe, or prepare the same way if making a larger portion.
Scoop out avocado slices with a fork and evenly distribute them among rice cakes.
Gently smash avocado with fork to spread it across the entire rice cake.
Sprinkle salt on top of each cake, if desired.
Peanut Butter & Berry Rice Cake Toast
Ingredients
Instructions
Slice up strawberries.
Spread peanut butter evenly on rice cakes and place strawberries on top.
Sprinkle granola on rice cakes.
Hummus & Veggie Rice Cake Toast
Ingredients
Instructions
Slice up veggies.
Spread hummus evenly on rice cakes.
Place sliced veggies on top of each rice cake.
Rice Cakes for the Win!
Rice cake toasts are easy to make and won’t go moldy or soggy like regular bread. It’s an ideal student go-to and has a stellar taste to match.