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.
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?!
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!
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
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.
Recipe tips and notes
- I suggest using plain rice cakes rather than an already flavoured version.
- Fresh dill has a much better taste for this recipe, but a pinch of dried can be used if you are out.
- Add just a splash of milk (half a tablespoon) to the blender, then more if required. You don't want an overly watery topping!
More cracker and toast recipes to enjoy
Beetroot and mozzarella topped rice cakes
- 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
- 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.
- 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.
- 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'.