Rice! It’s definitely the staple grain in our household. I grew up eating it three times a day! While I do serve other more nutritious grains, I can’t help but incorporate it into my kids’ diet. Some days though, it’s not the easiest to clean up, especially when I’m rushing to feed my youngest while trying to get out the door to pick up my oldest. Let’s face it, it can get everywhere!
That’s why this recipe for baked rice cups is perfect for those leftovers, and it’s a great way to get healthy veggies into every bite. What’s more, they’re custom made for tiny hands! Delicious and nutritious, these little treats will be a big hit, warmed or room temp.
Also, they’re perfect for the lunch box, especially when your little ones are getting tired of sandwiches. And best of all, they’re ready in a snap! Let’s take a look at what you’ll need!
- 2 cups cooked cool rice (leftover rice is best)
- 3 eggs
- 1/2 cup peas
- 1/2 cup cubed carrots
- 1/4 cup almond flour
- 1/4 cup onion
- 1/3 cup Szechuan sauce
- 1 tsp ground ginger
Preheat oven to 400F degrees
In a medium bowl, gently whisk eggs. Add almond flour, Szechuan sauce, and ginger. Mix well until smooth then add remaining ingredients.
Spray muffin tin with cooking spray and spoon mixture in to cups. Fill a little over half way.
Bake for 20 minutes or until firm to the touch.
Remove from the oven and enjoy.
And now, the recipe itself!
Preheat oven to 400 degrees. In a medium bowl, gently whisk eggs. Add almond flour, Szechuan sauce, and ginger. Mix well until smooth, then add the remaining ingredients.
Spray muffin tin with cooking spray and spoon mixture into cups. Fill a little over half way.
Bake for 20 minutes or until firm to the touch. Remove from the oven and enjoy.
There you have it! A bright, colorful meal or snack sure to be a hit with your kids! Give your kids something new and different with this recipe for baked rice cups today!