• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About me
  • Shop
  • Subscribe

Throughthefibrofog

menu icon
go to homepage
  • Recipes
  • About me
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About me
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Snacks

    Published: Mar 17, 2021 · Modified: Feb 22, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Beetroot and mozzarella topped rice cakes

    These beetroot and mozzarella topped rice cakes are a fun savoury lunch or a mid-afternoon snack. They come together in less than five minutes and are vegetarian, gluten-free and a low histamine recipe.

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This is at no extra cost to you, and is much appreciated support towards the running of the blog.

    three beetroot and mozzarella topped rice cakes.

    Why you'll love this recipe

    • Easy snack - a simple but flavourful snack or light lunch that takes minutes to prepare.
    • Healthy - beetroot is full of healthy vitamins, but perhaps a little neglected in use.
    • Versatile - perhaps you may be able to sneak some veggies into the kids with this recipe?!

    Ingredients

    Just a few ingredients to make these beetroot topped rice cakes, and many are pantry staples. You will need:

    • Rice cakes - such a staple for many of us, and a gluten free snack option.
    • Beetroot - either cook from fresh or, if tolerated, use the vacuum sealed beetroot.
    • Mozzarella - use the fresh type you get in a packet with liquid rather than the harder type.
    • Non-dairy milk - just a touch to make the beetroot puree.
    • Dill - a unique flavour, see the recipe card if you are low histamine.
    • Honey - to add a touch of sweetness.

    Make sure to see the recipe card below for the full ingredients list and their quantities!

    Gluten-free option

    While I am very fortunate to be able to tolerate wheat, I know that a lot of my readers have a sensitivity to gluten and can't eat bread. Rice cakes are a nice alternative and can be topped with both sweet and savoury ingredients.

    I like the Kallo organic rice cakes - always on my shopping list.

    Step by step instructions

    Step 1: Add the beetroot and milk to a blender along with the dill and salt. Blend for a few seconds to get a puree.

    Step 2: Arrange the rice cakes on a plate and spoon on the beetroot puree. Top with torn mozzarella, fresh salad leaves (micro ones!), a drizzle of honey and black pepper, if using.

    overhead view of three beetroot and mozzarella topped rice cakes.

    More cracker and toast recipes to enjoy

    Cheesy zucchini toast

    Sweet and savoury topped crackers

    Multi-seed crackers

    Quinoa seed crackers

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    three beetroot and mozzarella topped rice cakes.

    Beetroot and mozzarella topped rice cakes

    Claire
    These beetroot and mozzarella topped rice cakes are flavoured with dill and a drizzle of honey. Perfect for a light lunch or snack. A vegetarian, gluten-free and low histamine recipe.
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Lunch, Snack
    Cuisine American, British
    Servings 4 rice cakes

    Equipment

    • Food processor or Nutri-Bullet

    Ingredients
      

    • 4 rice cakes
    • ½ ball mozzarella (fresh) torn into small pieces
    • 2 small beetroot
    • ½ tablespoon non-dairy milk
    • 1 teaspoon dried dill or fresh dill
    • small salad leaves
    • drizzle honey
    • pinch salt
    • pinch black pepper

    Instructions
     

    • Add the beetroot and milk to a blender along with the dill and salt. Blend for a few seconds to get a puree.
    • Arrange the rice cakes on a plate and spoon on the beetroot puree. Top with torn mozzarella, fresh salad leaves (micro ones!), a drizzle of honey and black pepper, if using.

    Notes

    • Fresh dill is definitely a better flavour, but use dried dill if you are out of fresh or are having trouble getting hold of it during the winter months.
    • If you are coeliac or have a gluten sensitivity then check the rice cakes are solely made of rice with no added wheat.
    • Ensure you are using low histamine salad leaves and not higher histamine ones such as spinach.
     
    Swiss Interest Group Histamine Intolerance (SIGH) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • dill, which scores 1. There is a note stating 'Small amounts usually not a problem. High salicylate content'
    • black pepper, which scores 2. This is optional.
    • non-dairy milk has variable scores.
    • honey scores 0 but has a note stating 'To be debated. Uneven. Naturally contains benzoic acid'.
    Tried this recipe?Let us know how it was!
    Tweet
    Share
    Pin
    Share
    « Blueberry thumbprint cookies
    Gnocchi with butternut squash sauce »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

    Popular recipes

    • Ginger beer (yeast free)
    • Spiced poached pears (without wine)
    • Rosemary chicken fillets (pan fried)
    • Apple and pear smoothie

    Recent Recipes

    • Low histamine teas (and coffee alternatives)
    • Whipped ricotta crostini
    • Low histamine nuts and seeds (with recipes)
    • Easy flaxseed pudding

    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

    Footer

    ↑ back to top

    About

    • About Me
    • Disclaimer
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    Copyright © 2022 Through The Fibro Fog

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT