Peanut Butter Cinnamon Rice Cake Crumbles (Or Popcorn)
35 mins (prep 5, cooking 30)
7 ingredients
8 servings
I got an insane deal on my favorite rice cakes (plain, unsalted), and bought two cases. After the first case was finished, I noticed that I had quite a bit of leftover rice cake crumbs. They are very similar to popcorn in texture, so with Peanut Butter Popcorn as my guide, I made this corn-free version of "popcorn." Of course, you can use popcorn too! I originally posted the recipe on

Categories:  <-60-mins , pasta,-rice-and-grains , beginner-cook , rice , north-american , comfort-food , taste~mood , free-of... , snack , time-to-make , vegan , sweet , lunch~snacks , easy , gluten-free , american , lactose-free , inexpensive , vegetarian , dessert ,
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Serving Size (26.49 g)
Servings 8
Amount per Serving
Calories 85.22 Calories from Fat 0.63
% Daily Value *
Total Fat 0.07g 0.85%
Saturated Fat 0.0g 0.02%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 39.75mg 13.25%
Total Carbohydrate 21.16g 56.43%
Dietary Fiber 0.12 g 3.71%
Sugars 19.69 g %
Protein 0.03g 0.51%
Vitamin A 23.55IU% Vitamin C 2.52mg%
Calcium 10.04mg% Iron 0.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chunky peanut butter, popped popcorn