Rice cakes are the new bread.
Cheap, easy, fast, and they keep longer than gluten free bread.
I knew rice cakes were good with peanut butter.
And I knew they were good with jelly.
One day, I just put the two, or rather, three, together.
It’s not rocket science.
__________________________
What’s your favorite gluten-free adaptation/recipe? Share at Naturally Knocked Up on her Wheatless Wednesday post!
This has been our lunch 4-5 times a week since I had baby number three! I suddenly realised that some days, I was cooking lunch AND tea. It was time to have some store-cupboard favourites for quick lunches, particularly in our early days of homeschooling. We also do oatcakes and PBJ, or PBH. We don’t have a need to eat gluten-free; we just choose to limit our intake of bread and wheat products. Ricecakes and oatcakes are perfect because they keep so well – unlike bread, which, especially if it is organic or homemade, moulds quickly!
So I’m not the only one! You must have a great mind… Because we think alike. Lol. 🙂
I’ve been following your blog for quite a while now after finding it… your title attracted my attention instantly, and I really enjoy all your posts. On days when I feel like the only mother out there who won’t let her kids eat or drink crap, it’s nice to know I’m not alone! 🙂