At Clearly Scrumptious we love the outdoors and can be regularly found either running or cycling around the Yorkshire Dales. Our idea came from these adventures and the need to have healthy snacks to keep energy levels high.
Over the years our adventures have got longer and the need for more calorie dense foodstuffs increased. We still wanted to include our fruits that taste fantastic but have been looking for a recipe that included a complex carbohydrate that we could make at home.
The Team Sky rice cake is really well known in cycling and provides a great source of both fast and slow release energy they are also really easy to digest and sit well on your stomach. I have used energy gels in the past and some can cause a bit of gastro upset if you have too many.
This recipe is really simple I added a couple of packets of Juicy Cranberries to enhance the flavour but you could for plain or use any of our fruits as a substitute. Just remember to freeze after you have made them and only take out of the freezer when you want to use them.
The recipe:
2 cups short grain rice (pudding rice).
3 cups water
2 tablespoons of granulated sugar
1/4 teaspoon of cinnamon, vanilla pod or extract, or nutmeg for flavour (optional)
2 tablespoons of coconut oil
227g of cream cheese
2 packets of Juicy Cranberries or your favourite dried fruits about 60g
First, start by cooking the rice in a rice cooker or stovetop with the water, sugar, cinnamon, nutmeg, and vanilla. My ratio is always 1.5:1 (water to rice).
After the rice is done cooking, let it cool down for 5-10 min with the lid off.
Next, transfer the rice into a bowl and add in the coconut oil and cream cheese. It’s important to do this while the rice is still warm because it will allow the cream cheese to easily mix into the rice. Add your fruit and stir through
Next, scoop the rice into a baking pan or tray and cover with cling film. Leave the tray to cool down to room temp before placing it in the fridge for 3-4 hours or overnight.
After the rice has had a chance to set completely, cut into bite-size squares and wrap in foil paper. Then place in the freezer and take out when you need them.
I adapted the recipe from the British Cycling Website. We would love to know what you think of this recipe and hopefully, it can fuel your next adventure.
Rick and James x
