Inspiration from Meghan

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Snapper Dacks Rice Cake Snacks


Does anyone else remember that news story a while back about how people found rat poop in their Cracker Jacks? There’s an opener for you.

Well, as you may well know if you have a cottage or older homes, where people are, there are often mice. My thoughts: gross. Nothing makes me scream and flail quite like a rodent spotting. Even more disturbing is that FDA has an allowable limit of rodent poop and fur in our food. For example, you can have a couple rodent hairs per 100 grams of peanut butter, and about 9 milligrams or 2-3 pellets of poop per single kilogram of flour. Sickatating right? (Get the full list here).

But back to the Cracker Jack thing. If you are from a far off land, these are little snack boxes, that I remember being pretty popular with the circus going crowd and was a mix of popcorn and peanuts with a sweet and salty coating. It was kind of like the perfect snack, until the rat poop started showing up. When I eat a snack, where I typically gorge by the handful, I want to know just what’s going down the hatch. It had been a good two decades since I touched Cracker Jacks… until now.

After we shot all the videos for the UnDiet Meal Prep Course, I was really inspired to get myself good and sorted for the week to come- which is what the program is about, and so I decided part of my prep was going to be making a sweet treat. That’s where my healthy Cracker Jacks recipe came in.

I took this tried and true fave recipe for simple “Maple Corn-less Pop Corn” like snack and jazzed it up a pinch.

I then stored it in two glass jars and stood by while my man inhaled it. Okay fine…  I ate most of it but who’s counting anyway. What I do know is that sweet cravings will come, they always do, so we might as well be ready and set with some awesome home made snacks. And even better- when they’re this easy.

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Snapper Dacks Rice Cake Snacks

  • Author: Meghan Telpner
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 6 Servings 1x


When sweet cravings come, be readily prepared with a healthy nourishing snack.


  • 1 package, brown rice cakes
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pecans, coarsely chopped
  • 1/4 cup almonds, chopped or slivered
  • 1/4 cup coconut flakes
  • 1/4 cup raw cacao nibs
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp sea salt or more to taste


  1. Preheat oven to 300.
  2. Break rice cakes up into bite size, or popcorn size pieces and add to large mixing bowl with all nuts, seeds, coconut and cacao nibs.
  3. In a separate bowl, mix together maple syrup, coconut oil and sea salt and drizzle over nut mix.
  4. With your hands, thoroughly mix oil/syrup mix.
  5. Transfer to parchment lined cookie sheet and bake for 25 minutes, removing every 8 minutes or to stir around.
  6. Allow to cool and serve.
  • Category: Sides + Snacks

Question of the Day: What is your favourite healthful hooverable homemade snack?

15 responses to “Snapper Dacks Rice Cake Snacks”

  1. vanessa says:

    It’s ALL about kale chips. An entire bunch of kale, devoured in one sitting (followed by a huuuuuuge glass of water!).

  2. Audrey Marsolais says:

    I made it just now. Totally burned the whole thing, after only 12 minutes. And wasted a whole bunch of nuts :(.

    • Meghan Telpner says:

      Really??? That’s nuts (sorry- no pun intended). Does your oven run on the hot side?

    • Meghan Telpner says:

      Oh no! Sorry to hear it- give it another try at a temp you feel suits your stove best. I promise the results will be more than worth it ;)

  3. Daisy says:

    Thanks for the recipe! I love your articles and advice. So helpful and thoughtful :)

    question: what about home-popped organic popcorn– say in an air popper or a brown paper bag, or in a pot with a heat safe oil or ghee. Is that an ok snack? or is it too high glycemic? Help!

  4. Rachel says:

    Oh man, this sounds so good! I love to snack on cereal and this would totally ramp up my cereal flavor!

  5. Jamie Langlois says:

    this turned out awesome! Mmmmmm soooo yummy. Thanks for sharing!

  6. Marilene says:

    Sounds delicioso! This is coming up on next week’s meal plan for sure!

  7. Jill says:

    If one were to eat this “raw” (the rice cakes /maple syrup obviously not raw) should the liquids just be reduced or just same recipe ?

  8. Danielle says:

    This recipe looks amazing and I am wanting to make it for an upcoming cottage weekend. I was wondering how long this lasts for (for tasting fresh)? Can I make it a few days in advance?

    • Meghan Telpner says:

      You can and if it gets soggy- just pop it back in the oven for 5-10 minutes to crisp it up.

  9. Kirsten says:

    Hey! I have this in the oven now as we speak! I have some white cheddar flavoured rice cakes I want to use up I was wondering if u maybe have like a salty version of this or a neat crunchy snack idea/recipe to do with them!

  10. Lisa says:

    I am doing a lectin free diet. Do you think puffed millets would be okay as a substitute for the rice cakes? How many cups of the rice cakes do you use? I am making this since this was supposed to be the opening of the baseball season.

    • Meghan Telpner says:

      I’ve never tried this with puffed millet, but I’m not sure how much you’d need to substitute. Puffed millet is a lot smaller than rice cakes – so maybe start off with 2 cups or so? Let me know if you try and how it works out!

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