We are always looking for breakfast foods.
We used honey instead of agave making 6 round crepes spreading as we did making tortillas instead of cutting them out after dried. We used maple syrup for the creme filling.
3 cups meat of fresh young Thai coconut 1 orange – peeled and cut into large pieces 1/2 cup fresh coconut water 1 cup golden flaxseed – ground 2 tablespoons raw honey 2 teaspoons ground cinnamon
In a high speed blender, combine the coconut meat with the orange flesh, adding coconut water as needed to achieve a smooth, thick consistency. Transfer to a large bowl and combine with the rest of the ingredients thoroughly. Spread the batter on Teflex-lined dehydrator trays and dehydrate at 115F for 6-8 hours. Flip them over, peel away the Teflex, and dehydrate for another 1-2 hours, or until the surface is dry, but the crepes are still pliable. Nutritional information: (1 of 6 crepes) calories: 268.5
fat: 19.4 g
carbs: 20.1 g
fiber: 9.9 g
protein: 5.5 g
Earl Grey Orange Creme 1 1/2 cup very hot purified water 3-4 tablespoon good quality loose Earl Grey tea leaves 1 cup meat of fresh young Thai coconut 1 cup cashews – soaked for 2 hours or more flesh of 1 small orange 3/4 cup coconut oil – warmed to liquid form 1/2 cup maple syrup
Steep the tea leaves in hot water for about 5 minutes, drain and chill. In a high speed blender, mix the tea with the rest of ingredients until smooth. Refrigerate overnight to thicken.