Yummy Crepe/Pancake type things! – They are a little like a giant fruit leather, only softer. Goodness, not sure that made them sound appealing…but they are tasty! And check it out:
These were inspired by some recipes in Ani Phyo’s Book, Raw Food Essentials. So the crepes can be made raw if you have a dehydrator, and the strawberry cream sauce is raw!
The crepes are semi-difficult to make, only because getting nice thin crepes is tricky, and also because you have to babysit them in the oven. But once you find a technique that works for you, they’re pretty easy! (and please do share, because I’m not actually very good at shaping them…)
The strawberry cream sauce? Oh. My. Goodness. So tasty, I want to put it on everything. It tastes like you’re eating candy! Or something not nearly as healthy as it actually is. Plus it’s easy-peasy to make
Strawberry Cream Sauce
1/2 cup Raw Cashews
1/2 cup Cut, Hulled Strawberries
1/2 tsp Vanilla extract
Juice From 1/2 a Lemon
Sweetener to taste (Honey, Agave, Dates, ect.) (Optional)
1. Grind the cashews to a powder, then place the powder in a bowl. (I used a Magic Bullet to grind)
2. Add the rest of the ingredients into a blender, and blend well. (Magic Bullet used again)
3. Combine the blended wet ingredients with the cashew powder, stirring well. Or you can combine them in the blender, and blend until smooth.
I imagine you could also just add all ingredients in a food processor, however I don’t have one, so I’m not sure.
1 cup Chopped Banana
1 cup Peeled, Diced Apple
1 cup Ground Flax (I like Golden)
Dash of Cinnamon
Aprox. 1 cup Water, as needed
1. Pre-Heat oven to 350°F.
2. In a blender combine banana and apple, with just enough water to blend, and blend until smooth.
3. Add Ground flax seed and cinnamon into the blender and continue to blend until smooth. Add water if necessary.
4. Spoon onto parchment paper and shape into thin rounds, you can make them whatever size you wish. (I fit two onto each baking sheet)
5. Baking time is difficult to say, it will depend on how big/thick your crepes are. Generally it will take at least 45mins when there are two per pan. Part way through, I flip the parchment paper over then peel it off to expose the other side of the crepe. If it is still too wet to peel, I just leave it with the parchment paper side facing up until it can be peeled off. Let them cook for 20-25 minutes, then check on them every 10-15 minutes or-so after that.
**Careful not to overcook the crepes, or they will be crunchy. Also, no matter what thickness you make the crepes, make sure it is evenly spread!
While the crepes are a little time consuming and finicky, they are worth it! Plus they’ll get easier once you get the hang of it. It’s super tasty if you serve these up with some fruit and strawberry cream sauce inside, and top with some dried coconut!
Hope you’re having a lovely weekend!