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blog recipes

Recipes in this section include both raw food and whole "cooked" food recipes.  Many of these recipes will be plant-based along with a portion having animal-based products, often including a vegan or vegetarian option.  From my background and experience to the classes I've taught and in-home training, I cover many special types of food preferences from vegan to paleo to low glycemic (low sugar), meeting a wide range of deliciously healthy food connoisseurs.  

Gluten Free Crepes made in a blender

A few suggested ingredients

For this crepe recipe we are using our healthy version of Cinnamon Sugar using no “white sugar”, which was in my last video where I made a lower-glycemic option and two other keto/diabetic options as well.

Cassava flour is made from a root so for those who cannot eat grains, nuts, or seeds, it is a very unique - and for some - the go-to alternative flour for special dietary needs.

Gluten Free Crepes made with a Blender

1 cup gluten free flour

1 1/2 cups milk + a bit more if needed

2 large eggs

2 tablespoons butter or coconut oil, liquefied

1 teaspoon coconut sugar

1/4 teaspoon sea salt

TOPPINGS

Cinnamon Sugar

Maple Syrup

Mango

Lifeway Kefir Cream

DIRECTIONS

For the crepes:  In a blender, add 1 cup gluten free flour.  For this recipe I used 1/2 cup Cassava flour and 1/2 cup gluten-free oat flour.  I also like Bob’s Redmill gluten free flour.  You can experiment with the flour you have.

Blend until smooth.  Add a little more milk here if needed in order to reach a heavy cream consistency.  Let the batter sit for 30 min or even overnight in the frig.

In a pan with a little bit of coconut oil or butter, add about 1/4 cup batter.  Spread it around for 60 to 90 seconds.  When the edges turn a golden brown, flip it over for another 30 to 60 seconds.

Fill the crepe with our delicious kefir cream (or a sour cream).  Topped with fresh mangos and our healthier version of cinnamon sugar.

 

Jennifer Mac