For vegetables:
1 red onion
1 zucchini
Some olives
½ red bell pepper
Lemon thyme
2cs of pine nuts
Thinly slice the vegetables, sauté them in olive oil, season with salt and pepper and set aside.
For the device:
3 eggs
50 g rice flour
30 g buckwheat flour
20 g chickpea flour
10cl of soy milk
10 cl of olive oil
150 grams of grated Gruyere cheese
2 tbsp finely chopped chives
1 sachet of gluten-free baking powder
30 g butter; Salt/pepper
Break the eggs into a bowl, beat them, then add the flour and mix.
Add the 10 cl of milk, the 10 cl of olive oil, salt and pepper. Work the dough until it is homogeneous. Add the Gruyère cheese and chives, then the yeast. Butter the pan and cook for 40 minutes at 180°.
Bon appétit, fill up on sun-drenched vegetables!
Om surya!!!
This was our lunch a few days ago during the Yoga Teacher Training
