Une journée dans mon assiette sans gluten | Recette facile Quiche, Maki, Crêpes

Prepare the breakfast by combining the coconut yogurt with the peach, half a banana, and homemade granola.

For lunch, cook the Japanese rice according to the rice cooker instructions, then mix with sesame oil, salt, tuna, mayonnaise, sriracha, half an onion, avocado, and Korean radish to make maki.

For the snack, mix rice flour, eggs, sugar, plant-based milk, oil, vanilla, and a pinch of salt to make crepes.

For dinner, mix the bread mix with margarine, plant-based milk, one egg, salt, and onion, then add tuna, oil, five eggs, and plant-based yogurt to create the quiche filling. Bake the quiche and serve with a salad of tomatoes, half a red onion, parsley, and a dressing of oil, salt, and pepper.

Equipment Needed

Spice Level:

Dietary

Allergens