Banana Crepes with Summer Berries
Author:
Ingredients
- Crepes
- 4 Bananas, ripe
- 1 t Cinnamon (optional)
- Summer Berries
- Pinch Himalayan Salt[br][br]
- Almond Butter
- 2 C Almonds
- 2 t Coconut Oil[br][br]
- Optional
- Seasonal Fruit of Choice
- Organic (100% Pure Coconut) Butter
Instructions
Crepes
- Combine bananas, cinnamon and salt in a high speed blender until thick, smooth and well combined.
- Add to dehydrator sheet (I made four 1/2 tray sized crepes) and dehydrate at 45°C (113°F) for 4.5-5 hours until set.[br][br]
Almond Butter
- Blend the almonds into flour using a blender or coffee grinder.
- Combine with the coconut oil and blend again using the “S” blade for 5-6 minutes, or until mixture reaches desired consistency.
Notes
This recipe is Gluten free ✔ Wheat free ✔ Egg free ✔ Soy free ✔ Dairy free ✔ Refined sugar free ✔[br][br]
This healthful, easy to make and delicious to eat dish is full of flavour, vibrant colours and nutrients, making an excellent all-round breakfast choice the whole family can enjoy.[br][br]
Allow some time to dehydrate the crepes and you’ll have a great tasting, allergen free, tummy friendly alternative to classic pancakes.[br][br]
I served this dish with almond butter. However, for anyone with a nut allergy or intolerance, this may easily be substituted with a whipped tahini and pure maple syrup blend or simply the coconut butter and berries alone 🌻
If you want to take your raw food journey to a more advanced level, consider our Raw & Vegan Culinary Course.