VEGAN + GLUTEN FREE CREPES

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VEGAN + GLUTEN FREE CREPES W/ CHOCOLATE HAZELNUT SPREAD AND BANANAS
Yields approximately 6-8 crepes.
 Ingredients:
1 cup brown rice flour
1 cup oat flour
3 tablespoons date sugar
1 teaspoon vanilla extract
2 tablespoons ground flax
coconut oil
2-3 large ripe bananas
 Method:
- Combine 2 tablespoons of ground flax with 6 tablespoons of warm water in small bowl.  Mix well and refrigerate for 20 minutes.
- Combine dry ingredients in a large mixing bowl.  Add 2 cups of water, 1 teaspoon of vanilla, and flax egg mixture.  Stir well.
- Refrigerate batter for one hour.
- Heat a 9 inch non-stick frying pan over low heat adding enough coconut oil to lightly coat the pan.
- Pour 1/2 cup of mix into pan at an angle, spreading batter out using circular spinning motion.  If batter is too thick add additional water to mixture one tablespoon at a time.
- Cook on low heat for 1-2 minutes or until crepe is evenly browned and edges start to peel away from sides of pan.
- Gently flip in pan and cook for an additional 1-2 minutes.
- Repeat until all the batter is used up.
- Smear chocolate hazelnut spread in a strip on the center of the crepe and top with sliced bananas.
- Sprinkle with finishing salt, roll up, and use hazelnut spread to secure ends if needed.

No post original desta receita têm mais alguns truques. http://www.ahouseinthehills.com/ahouseinthehills/2014/3/24/vegan-gluten-free-crepes.html

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