Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
SAVOURY OR SWEET.
If you’re looking for a new breakfast recipe for lazy weekend mornings, we have just the thing for you. These nutritious buckwheat and coconut crepes are the most versatile recipe around and are guaranteed to keep everyone happy. They are gluten free, dairy free, egg free and refined sugar free.
The basic savoury batter is a simple mix of ground buckwheat grouts, flax seeds and coconut milk, but can be sweetened up a treat, with the dash of cinnamon, vanilla and maple. With the Vibe blender, whole grain buckwheat crepe batter is ready in minutes. Once cooked, they have a light, crispy texture that holds together (even without egg) to become the perfect vehicle for all of your favourite fillings and toppings – sweet or savoury. We promise they’ll hit the spot!
WATCH THE RECIPE VIDEO HERE
INGREDIENTS
1 ½ cups buckwheat groats 4 cups water (for soaking groats) 2 teaspoons of apple cider vinegar (or lemon juice) 2 tablespoons whole flaxseed 1 can coconut milk (400 ml) ½ cup water Pinch salt 1 teaspoon vanilla (omit for savoury) ½ teaspoon of ground cinnamon (omit for savoury) 1 tablespoon of maple syrup (omit for savoury) Coconut oil for cooking
METHOD
SOAKING & ACTIVATING BUCKWHEAT GROATS It is recommended tosoak and activatebuckwheat before blending. Combine the buckwheat groats, 4 cups of water and apple cider vinegar (or lemon juice) in a ceramic or glass bowl and set aside for 6-8 hours or overnight.
THE CREPE BATTER 1. After the soak, carefully pour the soaking water out and drain the buckwheat into a mesh strainer. 2. Tap the strainer to remove the excess water then tip the grouts into the blender jug. 3. Add all the remaining ingredients then blend on ‘grain’ mode for 60 seconds or until the batter is smooth and creamy. 4. Heat a cast iron or heavy based pan to a low steady heat. 5. Add half a teaspoon of coconut oil. 6. Pour one third of a cup of batter into the heated pan and guide it to the edges by lifting and rotating the pan. A thin batter is best. If it’s too thick – add a little more water.
7. The edges of the crepes become crisp when they are ready. Flip them with a spatula and cook the other side. 8. Pile the crepes on a plate then enjoy warm. 9. The wraps are best eaten on the day they are cooked but they may be frozen for several months - they snap apart easily and thaw in moments.
PIN THIS RECIPE
Vegan & gluten free buckwheat crepes
SAVOURY OR SWEET.
If you’re looking for a new breakfast recipe for lazy weekend mornings, we have just the thing for you. These nutritious buckwheat and coconut crepes are the most versatile recipe around and are guaranteed to keep everyone happy. They are gluten free, dairy free, egg free and refined sugar free.
The basic savoury batter is a simple mix of ground buckwheat grouts, flax seeds and coconut milk, but can be sweetened up a treat, with the dash of cinnamon, vanilla and maple. With the Vibe blender, whole grain buckwheat crepe batter is ready in minutes. Once cooked, they have a light, crispy texture that holds together (even without egg) to become the perfect vehicle for all of your favourite fillings and toppings – sweet or savoury. We promise they’ll hit the spot!
WATCH THE RECIPE VIDEO HERE
INGREDIENTS
1 ½ cups buckwheat groats 4 cups water (for soaking groats) 2 teaspoons of apple cider vinegar (or lemon juice) 2 tablespoons whole flaxseed 1 can coconut milk (400 ml) ½ cup water Pinch salt 1 teaspoon vanilla (omit for savoury) ½ teaspoon of ground cinnamon (omit for savoury) 1 tablespoon of maple syrup (omit for savoury) Coconut oil for cooking
METHOD
SOAKING & ACTIVATING BUCKWHEAT GROATS It is recommended tosoak and activatebuckwheat before blending. Combine the buckwheat groats, 4 cups of water and apple cider vinegar (or lemon juice) in a ceramic or glass bowl and set aside for 6-8 hours or overnight.
THE CREPE BATTER 1. After the soak, carefully pour the soaking water out and drain the buckwheat into a mesh strainer. 2. Tap the strainer to remove the excess water then tip the grouts into the blender jug. 3. Add all the remaining ingredients then blend on ‘grain’ mode for 60 seconds or until the batter is smooth and creamy. 4. Heat a cast iron or heavy based pan to a low steady heat. 5. Add half a teaspoon of coconut oil. 6. Pour one third of a cup of batter into the heated pan and guide it to the edges by lifting and rotating the pan. A thin batter is best. If it’s too thick – add a little more water.
7. The edges of the crepes become crisp when they are ready. Flip them with a spatula and cook the other side. 8. Pile the crepes on a plate then enjoy warm. 9. The wraps are best eaten on the day they are cooked but they may be frozen for several months - they snap apart easily and thaw in moments.
PIN THIS RECIPE
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