glutenfrei
Rice cake breakfast
Admittedly, plain rice cakes are a bit boring, but when combined with the right spreads, you can easily and quickly conjure up some real delicacies. Here we've prepared a small, low-histamine and gluten-free breakfast.
This recipe is
- vegetarian
- Suitable for a low-histamine diet
- gluten-free
- lactose-free
Preparation time
5 minutes
Ingredients for 2 servings
- 4 rice cakes
- 4 egg yolks
- Oat cream cheese, gluten-free (1)
- Coconut blossom syrup
- Tahini with sea salt (1)
- cress
- Olive oil
- HistaFood Organic Herb Salt
Optionally as a spread
- HistaFood Organic Vegetable Spread Carrot & Beetroot
- HistaFood Organic Vegetable Spread Zucchini & Basil
- HistaFood Organic Apricot Fruit Spread
- HistaFood Organic Protein Spread Pumpkin Seed & Pistachio
preparation
- Fry the egg yolk in a pan with a little olive oil and season with organic herb salt .
- Meanwhile, top the rice cakes with tahini and cress, as well as gluten-free oat cream cheese (1) and coconut blossom syrup.
Our HistaFood tip
For example, crispbread made from black rice, chestnuts, quinoa or coconut (1) offers a delicious gluten-free and low-histamine alternative to the classic rice cake.
Prepared with
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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.