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A fast and easy recipe.  Enjoy these as breakfast or with as a savory base for dinner.  Experiment, feel free, and have fun!
Gluten Free Crepes –
1 cup coconut/almond/hemp milk
2 eggs
1/4 tsp xanathan gum (found in the baking section)
2/3 + cup of gluten free flour (I blend my own from sorgum, teff, tapioca, buckwheat, arrowroot, brown rice, etc. – but you can by a pre-made mixture)
1 tsp sea salt
1/4 cup sunflower oil (canola works well too as does walnut, grapeseed, etc)
Dash of vanilla extract
…I believe those are all of the ingredients off the top of my head…
1. Place them all in a blender and liquify  (or mix by hand until all the lumps are gone)
2. The batter should be very thin and runny but with more consistency than water – add more milk if it’s too thick or add more flour if it’s too thin…
3. Heat a crepe pan, skillet, or any pan that you can access the side of the crepe easily with – to medium-high heat.
4. Pour about 1/4 a cup of batter and smooth into a skinny-big pancake with the flat side of a large spoon
5. Cook on one side until small bubbles form in the crepe or until the sides of the crepe start to lift off of the pan
6. Flip (WEEE!! – hard) and cook for about 30 seconds to a minute on the second side
Use your favorite toppings – I like to grind hazelnuts, sprinkle coconut flakes, pour maple syrup, and spread on apple butter for a few…
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