Crepes with avocado cocoa spread and blueberries (gluten free, vegan)


Ingredients:

  • 150g ground buckwheat
  • 200g cornflour
  • 110g potato starch
  • 1 vanilin sugar (you may add vanilla paste instead or just skip )
  • 1/2 tsp baking soda
  • 1 tbsp (10g) natural apple cider vinegar
  • 550ml plant milk (coconut milk is the best)
  • 250ml water
  • 60g coconut oil extra virgin

Avocado & cocoa spread:

  • 50g hazelnuts
  • 350g ripe avocado
  • 100g dried dates
  • 50g coconut sugar
  • 10 cocoa powder
  • 100g plant milk (coconunt, oat)


Instructions:

  1. Grind buckwheat  on flour in a high speed blender or in a grinder. Transfer to another dish and set aside. Mix with cornflour and starch.
  2. Place plant milk, water and coconut oil in a blender and break down the fat in an aqueous phase on quite high speed for over a dozen seconds.
  3. Add remaining ingredients and mix them to connect. Quite rare and bright liquid will  form – batter. With this consistency you may obtain really thin crepes. Fry/bake them on a special pan.
  4. Prepare a filling. Put hazelnuts in a blender and grind them to obtain a flour. Add avocado, dates, coconut sugar, cocoa and plant milk. Blend until smooth.
  5. Serve immediately. If you want to store them in a fridge I advise you to use other oil, rather liquid.

Enjoy your meal!


 

 

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