The First Sample Recipe from Feed Zone Portables: Blueberry & Chocolate Coconut Rice Cakes

Feed Zone Portables sample recipe: Blueberry & Chocolate Coconut Rice Cakes

TIME> 25 minutes

3 cups uncooked sticky rice
4 ½ cups water
¾ cup coconut milk
¼ to ½ cup raw sugar to taste
juice of 1 lemon (about 3 tablespoons)
1 ½ teaspoons coarse salt, or to taste
6 ounces chocolate chips (half of a regular bag)
1 pint fresh blueberries

  • Combine rice, water, and a dash of salt in a rice cooker and let cook.
  • Transfer cooked rice to a large bowl and add coconut milk. Add sugar and lemon juice.
  • Stir thoroughly and salt to taste.
  • Let rice cool then spread half onto a 9” x 13” baking pan. Press flat.
  • Sprinkle chocolate chips and berries evenly over the rice.
  • Gently press the remaining rice over the berries and chocolate.
  • Let sit for 5 minutes, cut into squares and wrap.

per serving› Energy 249 cal, Fat 6 g, Sodium 194 mg, Carbs 45 g, Fiber 2 g, Protein 4 g, Water 65%

Enjoy on your ride or run!

In the Feed Zone, the menu has changed and no one can argue with the results: real food is better. Real food tastes better, digests quickly, and helps you perform at your best.

FZC The Feed Zone Cookbook cover photoFeed zone Portables FZP 96dpi_400pw_strThe Feed Zone Cookbook includes 150 everyday recipes for athletes. Each breakfast, lunch, and dinner recipe is simple, delicious, and easy to prepare.

Feed Zone Portables, offers portable performance snacks made of real food. Try out 75 all-new rice cakes, two-bite pies, waffles, and other tasty snacks.

Try these cookbooks today! Find The Feed Zone Cookbook and Feed Zone Portables in your local bookstore; bike, tri, or running shop; or from these online retailers:

The Feed Zone Cookbook and Feed Zone Portables are published by VeloPress, the leading publisher of books on cycling, triathlon, and running. Please see more VeloPress nutrition books at

2 Comments on “The First Sample Recipe from Feed Zone Portables: Blueberry & Chocolate Coconut Rice Cakes

  1. I just made a batch of these. I’ve made hundreds of the bacon & egg rice bars (called “Allen’s” in the book) in the course of my 24-solo MTB racing and training. I swear by them and have probably sold 5 or 6 books for you!

    Couple of potential tweaks/suggestions to this recipe: (1) don’t let the rice cool. You want some meltage of the chocolate into the lower layer of rice for adhesion. In fact, in a perfect world you’d have a completely melted and uniform layer of chocolate. (2) I scaled the recipe down approx 50% in order to use an 8×8 pan and cut 9 bars. I came up a little short on coverage in the top layer. So, a smaller but deeper pan would make thicker bars, which I think is important with the 3-layer design. Or, use more rice to ensure adequate coverage. Note this is not an issue with fully-integrated ingredients like Allen’s bars.

    I came up with different totals for calories, carbs, and protein by using actual nutrition labels from my ingredients. Carbs per bar I get 24g, protein = 2g. As with most things, “your results may vary” but it’s good to know.

    Thanks as always for producing great products and recipes. I am most definitely a “Skratch Head” just ask anyone around here that knows me…!

  2. Pingback: Carrot waffles | Borderline Foodies

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