Avocado Raspberry Rice Cake Toast

Avocado raspberry rice cake “toast” made mashed avocado, fresh raspberries, and gluten-free granola on rice cakes. Perfect for an easy breakfast or snack! 

How was your Valentine’s Day? 

Last night M and I made homemade pasta for the very first time with one of my favorite couples. 

It was so much fun, friends! 

I know you, dear reader, probably understand this more than most; that food tastes better when you put time, energy, and love behind it. 

You can absolutely taste the difference in a homemade noodle vs. your average dried pasta.

They’re snappier, chewier, and just…tastier. 

Because they’re fresh but also because *you* made them. 

We did the process start to finish; mixing the batter, chilling it, adding flour, lots of flour, rolling it into long skinny spaghetti, then boiling it. 

Finally, we doused the quirky noodles in vegan bolognese and scooped them up in fast forkfuls washed down by Pinot Noir. 

It was a special night celebrating the day of love and chocolate with friends that feel like family. 

Honestly, I hope it becomes a new tradition! 

Another tradition I’ve yet to share with you is Avocado Raspberry Rice Cake Toast.

This sweet and light breakfast has been on repeat here at F&V for the past few years! 

When I was in Germany, I had one of two things for breakfast every day:

1. A yogurt bowl with grapes and nut butter and amaranth cereal, OR
2. Rice cake toast!

Obviously, today I’m sharing the later. 

Sometimes I smeared it with nut butter like my Peanut Butter Blueberry Rice Cake Toast– a classic. 

Other times, I smashed leftover avocado on rice waffles (yep, they’re easy to find in Germany!), and topped them with fresh fruit and granola. 

It was so comforting to have this classic combo in the mornings that I knew when I got back to the U.S. I needed to share it with you. 

I even made M’s brother *promise* to try the avocado + berries combo before I see him again. 

And I’m going to ask the same of you, boo! 

Yep, this is serious. 

So, here’s what you need to make avocado rice cake toast: 

• brown rice cakes (or any rice cake or whole-grain thin)
• avocado
• fresh raspberries
• your favorite granola

That’s it! 

Let’s start building rice cake toast! 

I love this brand of rice cakes, made gluten-free with only whole grain and organic ingredients.

You can also use the classic rice cake rounds, or any whole-grain thin that’s ready to be layered with avocado and fruit.

The appeal of this recipe is in the crunch, so be sure to use a crunchy thin and not a soft bread! 

The first step is to smash the avocado on the rice cakes. 

I like to divide half of an avocado into section, scoop out the flesh with a spoon, then smash it on each rice cake with a fork. 

Make sure you do this gently and on an even surface so that rice cakes don’t fracture or break. 

If the rice cake breaks, that’s OK! 

You can still build it up and eat it with a fork or spoon. 

Next, gently press the fresh raspberries into the smashed avocado. 

I like to press the raspberries in with their opening face down into the avocado mash.

This way, you can place the raspberries in a uniform fashion that’s both pretty and allows for maximum raspberry assembly. 

I like to place about 8-9 raspberries on each avocado rice cake toast, not that I’m counting or anything. 

Watch how the smashed avocado magically ensures that the raspberries will stick to the “toast”! 

I personally *love* the raspberry + avocado combination, but you can also use blueberries or blackberries, too, if you’re craving a different berry. 

To top things off, I love sprinkling my cakes with a few tablespoons of gluten-free granola.

The extra crunch and sweetness on top really seals the deal.

I used Purely Elizabeth Granola on top but you can use any granola you have on hand!

Try digging for spoonfuls of the smaller chunks to sprinkle on top instead of the larger for ease in eating.

For this toast, I love using the chocolate sea salt flavor.

The sweetness of the chocolate chocolate compliments the tart raspberries and creamy avocado so well! 

Enjoy this Avocado Raspberry Rice Cake Toast as an easy yet elevated breakfast or snack.

They’re a great no-fuss breakfast to make while traveling, on-the-go, or in a food decision rut! 

All the nutritious macros are included here, like, complex carbs, healthy fats, and plant protein.

I love whipping them up first thing in the morning with a glass of almond milk or your morning beverage.

Sometimes I love adding a drizzle of nut or seed butter on top, too.

The rice cakes will get soggy kind of quickly, so make sure to enjoy your toast immediately after assembly (and an Insta-worthy photo!)

*wink*

Enjoy!

If you make these Avocado Raspberry Rice Cake Toast, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more totally awesome TOAST! recipes, check out my Strawberry Hemp Heart Avocado Toast and Peanut Butter Blueberry Rice Cake Toast.

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XO Lauren

 

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