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Greatest plates · Breakfast
Almond Butter Rice Cakes with a Soy Protein Shake
The dairy-free answer to rice cakes and peanut butter: almond butter and banana on puffed rice, with a soy and plant-protein shake alongside to make it a breakfast rather than a nibble.
Serves 2Prep 5 minBreakfastplant
Containsnuts · soy
KalaPlate Original
Protein 24%Carbs 41%Fat 35%
About 622 kcal a serve — 39 g protein, 66 g carbs, 25 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Almond butter and banana
SpreadSpread the almond butter over the rice cakes and lay the banana slices on top, overlapping them so they do not slide off.
On the boardSpread →
3 min
Blend the shake
BlendSoy milk into the blender first, then the protein powder and cinnamon. Blend for a full minute — plant protein needs longer than whey to stop being gritty.
In the blenderBlend →
1 min
Serve together
ServePour into two glasses and eat the rice cakes straight away, while they are still crisp.
Cook's noteSoy milk rather than almond in the shake, even though the spread is almond — soy carries around eight grams of protein a glass and almond milk carries almost none.
Estimated per serve
622 kcal · 39 g protein · 66 g carbs · 25 g fatestimates, within ~10%
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