Beetroot and Mozzarella Topped Rice Cakes
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.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Lunch, Snack
Cuisine: American, British
Servings: 4 rice cakes
Calories: 137kcal
- 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.
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'.
Calories: 137kcal | Carbohydrates: 12g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 210mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 1mg