Rice cake sandwiches with apricots

Rice cake sandwiches with apricots

Total: 25 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / piece: 193 kcal
, Fat: 13 g
, Carbohydrate: 12 g
, Protein: 6 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Apricots

300 g apricots, thinly sliced
1 tbsp sugar
2 tbsp water
½ tbsp sesame seeds

Chocolate

50 g dark chocolate (64% cocoa), finely chopped

Sandwiches

16 rice cakes (approx. 120 g)
150 g peanut butter
1 tsp sesame seeds
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How it's done

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Apricots

In a bowl, mix the apricots with all the other ingredients up to and including the sesame seeds, bring to the boil. Reduce the heat, simmer for approx. 3 mins. until soft.

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth.

Sandwiches

Spread the peanut butter over one side of the rice cakes. Spoon the compote onto 8 rice cakes, cover with the remaining rice cakes, press down gently. Drizzle with the melted chocolate, sprinkle with sesame seeds.

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