Who doesn't love a bit of nutella? These nutella ricecakes are great for longer bike rides when you're looking for an easy, tasty, chocolately ride food.

Easy to make at home, or when you're travelling and find yourself out of ride food. All it takes is two ingredients - rice and nutella. The end result is a subtle chocolately rice cake that is tasty but not over the top intense. It even survives taste tests in the Spanish summer.

Nutella Ricecake Recipe

(Makes 12)

Ingredients

250g uncooked risotto/ arborio/ sushi rice
1/3 cup (100g) nutella (ie - 1/2 a 200g jar)
2 cups (500ml) water

Method

Combine rice and water in a pot, bring to the boil and cook for 10-15 minutes until the water is fully absorbed
Add the nutella which will melt, and continue to stir and cook it in until you get a firm consistency similar to a hard mashed potato. If it's too wet the rice will crumble when you cut it.
Spread the rice mixture into a lined baking tray press it down well (or into a ziplock bag)
Refrigerate until cold and cut into 12 pieces.
Wrap with foil or clingfilm ready to eat on the bike.

Storage: Store in an airtight container in the fridge for 3 days

Nutrition (as per recipe) If cut in 12, each rice cake provides 118kcal (499kJ), 2.9g fat, 21g carbs, 0.5g fibre, 1.9g protein.

To get nice firm rice bars, the trick is to cook the nutella into the rice well. If you don't, it can become a bit sticky. By adding it in at the end and stirring those extra few minutes, your rice cakes will be nice and firm without getting sticky chocolately fingers on the bike.

If making ricecakes for one person, I tend to use 250g of uncooked rice to make enough rice cakes for a couple days riding, as this will make 12 rice bars of 21g carbs each. Need more? Simply double the recipe and use up a whole 200g of nutella.

If you make these ricecakes - make sure to tag and share your creations with me on instagram @gemmasampsonnutrition

Gemma

Nutella ricecakes

Nutella Ricecake Recipe

(Makes 12)

Ingredients

Method