I’m getting into ultras! There, I said it. Apparently the marathon is no longer enough of a challenge for me lol (I’ve now run 19). Well that, and I need a break from trying to run a faster marathon, so might as well spend some time running longer 😉 I’ll be back attempting a sub 3:30 marathon next spring!
Truth be told this is a recipe I’ve long been recommending to clients but had never made myself. Then last weekend, I decided I needed to run 54km / 30.5 miles (don’t ask why haha). So I made these up and ate one at 16km (10 miles) in, one at 30km (19 miles), and one at 42km (26 miles). Wow – did they ever work great!! My first “unofficial ultra” and these rice cakes totally helped me rock it. Yes, you know what’s coming next – I’ll be signing up for an actual ultra marathon shortly – and you can bet these cakes will fuel my run!
Makes 8 servings
- 1 cup uncooked white sticky rice (also called calrose rice – or use sushi rice)
- 1½ cups water
- ½ tsp sea salt
- ½ cup almond butter
- ½ cup tart cherry jam (look for Morello Cherry fruit spread by Crofters – the morello cherry is a tart cherry variety)
- Combine rice, water and sea salt in a medium saucepan. Bring rice to a low rolling boil, cover and cook over low heat until the water has evaporated, about 10 minutes. Turn heat off and leave covered another 10 minutes. (Or cook in a rice cooker).
- When the rice is finished cooking, spread half of it onto a 5×9 loaf pan, using a spatula or rice paddle to gently press the rice into the pan. Use a rubber spatula to evenly spread the almond butter over the rice, then place several dollops of jam evenly atop the almond butter and gently spread.
- Finish by gently pressing the remaining rice over the top. Refrigerate for 30 minutes, then cut into squares and wrap. (Wrapping each square ‘mini sandwich’ individually right away keeps them fresh longer.) Store in the fridge in a sealed plastic bag (keeps for up to 4 days).
*important to ensure you use the exact type of rice the recipe calls for and to assemble while the rice is warm (both reasons so to ensure it’ll stick together well)
- Carbs per serving: 50 grams
- Calories per serving: 275 cals
- Protein per serving: 3 grams
- Fat per serving: 7 grams
- Sodium per serving: 144mg
Adapted from Feed Zone Portables, Thomas & Lim
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN