2/3 c. organic buckwheat flour
2/3 c. water
2 tbsp unsweetened almond milk
2 eggs
1 tsp sea salt
dash of cinnamon
2 tbsp organic virgin coconut oil for frying
Filling:
1 medium organic apple
1 tbsp organic virgin coconut oil for frying
1 tbsp cinnamon
dash of cayenne pepper
1 tbsp sunflower seeds
Cover and cook crepe on medium low heat for 2-3 minutes. In a separate pan, saute filling ingredients over medium low heat for 4-5 minutes until apples are soft. When crepe is finished, remove from pan and add apple filling ingredients. You may wish to garnish it with a sprinkle of coconut flakes or drizzle of agave nectar (or honey). I sprinkled some freshly ground flax over the top right before serving for extra protein and fiber. Fresh ground flax has a delicious, nutty taste which goes well sprinkled on the top of practically any dish.
Nutrition note:
This recipe is a nice low glycemic index (G.I.) version of a typical "sweet" breakfast option. I think it would go over well with children or others with a sweet tooth - they won't realize that you're "cheating" them out of the high carb sugar spikes you normally get with white rice flour, tapioca flour, sugar, and prepackaged gluten free breads and cereals.
This recipe has been taken from Cindy's healthy gluten free, dairy free, low carb natural recipes at cindalouskitchenblues.blogspot.com
2/3 c. water
2 tbsp unsweetened almond milk
2 eggs
1 tsp sea salt
dash of cinnamon
2 tbsp organic virgin coconut oil for frying
Filling:
1 medium organic apple
1 tbsp organic virgin coconut oil for frying
1 tbsp cinnamon
dash of cayenne pepper
1 tbsp sunflower seeds
Cover and cook crepe on medium low heat for 2-3 minutes. In a separate pan, saute filling ingredients over medium low heat for 4-5 minutes until apples are soft. When crepe is finished, remove from pan and add apple filling ingredients. You may wish to garnish it with a sprinkle of coconut flakes or drizzle of agave nectar (or honey). I sprinkled some freshly ground flax over the top right before serving for extra protein and fiber. Fresh ground flax has a delicious, nutty taste which goes well sprinkled on the top of practically any dish.
Nutrition note:
This recipe is a nice low glycemic index (G.I.) version of a typical "sweet" breakfast option. I think it would go over well with children or others with a sweet tooth - they won't realize that you're "cheating" them out of the high carb sugar spikes you normally get with white rice flour, tapioca flour, sugar, and prepackaged gluten free breads and cereals.
This recipe has been taken from Cindy's healthy gluten free, dairy free, low carb natural recipes at cindalouskitchenblues.blogspot.com
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