Q1: How do I know if my avocado is ripe enough for this recipe?

For the best results in Step 2 when scooping the avocado flesh, choose an avocado that yields to gentle pressure when squeezed but isn't mushy. A ripe avocado should have dark skin (for Hass varieties) and feel slightly soft when pressed with your thumb. If your avocado is too firm, it will be difficult to mash in Step 4 and won't spread smoothly in Step 5. If you only have unripe avocados, let them sit at room temperature for 2-4 days, or place them in a paper bag with a banana to speed up ripening.

Q2: What can I use instead of microgreens or fresh herbs mentioned in the ingredients?

If you can't find microgreens or fresh herbs for Step 6, there are several excellent substitutes that work well with the avocado mixture. Try thinly sliced green onions, chopped cilantro, fresh basil, or even arugula for a peppery kick. You could also use sesame seeds, hemp hearts, or everything bagel seasoning for added texture and flavor. If you prefer a simpler approach, you can omit this topping entirely—the dish will still be delicious with just the seasoned avocado and optional red pepper flakes.

Q3: Can I prepare the avocado mixture ahead of time?

While Step 7 emphasizes serving immediately for best texture, you can prepare the mashed avocado mixture from Steps 2-4 up to 2-3 hours in advance if stored properly. After mashing the avocado with lemon juice, garlic powder, salt, and pepper, press plastic wrap directly onto the surface of the mixture to prevent air exposure and browning, then refrigerate. The lemon juice in the recipe helps slow oxidation. However, only spread the avocado onto the rice cakes right before serving, as the rice cakes will become soggy if topped too far in advance.

Q4: What if I don't have a fork for mashing the avocado in Step 4?

While the Equipment list specifies a fork for mashing in Step 4, you have several alternatives that work equally well. You can use a potato masher for a chunkier texture, or the back of a spoon (which you're already using for other steps) pressed firmly against the bowl. For a completely smooth consistency, you could even use a whisk to whip the avocado mixture. If you prefer an ultra-creamy texture, briefly blend the avocado with the seasonings using an immersion blender or small food processor, though this isn't necessary for such a small quantity.

Gluten-Free Rice Cake with Avocado

This gluten-free rice cake with avocado is the perfect marriage of simplicity and nutrition, offering a satisfying snack that takes just minutes to prepare. Crispy, light rice cakes provide the ideal canvas for creamy, nutrient-dense avocado, creating a textural contrast that's both delightful and filling. This combination has become a staple in health-conscious kitchens worldwide, embraced by everyone from busy professionals to fitness enthusiasts.

The beauty of this recipe lies in its versatility and wholesome ingredients. Avocados bring heart-healthy monounsaturated fats, fiber, and potassium to the table, while rice cakes offer a satisfying crunch without gluten or excessive calories. A squeeze of fresh lemon juice brightens the flavors and prevents browning, while a sprinkle of sea salt and red pepper flakes adds depth and a gentle kick.

Perfect for those following a gluten-free diet, this snack requires no cooking and minimal cleanup, making it ideal for busy mornings, afternoon energy slumps, or post-workout refueling. The recipe is endlessly customizable—add everything bagel seasoning, cherry tomatoes, microgreens, or a drizzle of olive oil to make it your own. Whether you're rushing out the door or need a quick bite between meetings, this rice cake with avocado delivers both convenience and nourishment in every bite.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

5 minutes

None servings

165 calories

Fat 12.00g

Carbs 14.00g

Protein 3.00g

Ingredients

2 whole	gluten-free rice cakes
1 medium	ripe avocado, halved and pitted
1 tsp	fresh lemon juice
1/4 tsp	sea salt
1/8 tsp	black pepper, freshly ground
1 pinch	red pepper flakes (optional)
1 tbsp	microgreens or fresh herbs, for garnish (optional)

Equipment

fork

knife

spoon

small bowl

plate

80/20 Diet

Perfectly aligns with the 80/20 diet principle, featuring nutrient-dense whole foods like avocado and fresh herbs, with minimal processed components in the rice cake.

Clean Eating

Ideal for clean eating with whole, minimally processed ingredients like fresh avocado, rice cakes, and fresh herbs. The recipe uses simple, recognizable ingredients without artificial additives or refined components.

Gluten-Free Diet

This recipe is perfectly suited for a gluten-free diet, using rice cakes specifically labeled as gluten-free and featuring naturally gluten-free ingredients like avocado, lemon juice, and herbs. It provides a simple, safe option for those avoiding gluten.

Mindful Eating

A mindful eating-friendly recipe that engages multiple senses through varied textures of crisp rice cake and creamy avocado, with vibrant colors and fresh ingredients that encourage slow, conscious consumption.

Instructions

Place the rice cakes on a clean plate or serving surface, arranging them side by side.

Scoop the avocado flesh from both halves into a small bowl using a spoon.

1 min

Add the lemon juice, garlic powder, sea salt, and black pepper to the bowl with the avocado.

Using a fork, mash the avocado mixture until it reaches your desired consistency—leave it chunky for texture or mash until smooth and creamy.

1 min

Divide the mashed avocado evenly between the two rice cakes, spreading it gently with the back of a spoon or fork to cover the surface.

1 min

Sprinkle red pepper flakes over the avocado if using, and top with microgreens or fresh herbs for added flavor and visual appeal.

Serve immediately for the best texture, as the rice cakes will soften if left to sit too long.

Gluten-Free Rice Cake with Avocado

Nutrition

Ingredients

Equipment

On Diet

80/20 Diet

Clean Eating

Gluten-Free Diet

Mindful Eating

Instructions

Frequently Asked Questions

Q1: How do I know if my avocado is ripe enough for this recipe?

Q2: What can I use instead of microgreens or fresh herbs mentioned in the ingredients?

Q3: Can I prepare the avocado mixture ahead of time?

Q4: What if I don't have a fork for mashing the avocado in Step 4?