Tuesday, October 14, 2014

Orange Breakfast Crepes

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.

The recipe is from
Orange-Cinnamon Crepes

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.

Nutritional information: (2 TBS serving)
calories: 206.8
fat: 17.2 g
carbs: 11.8 g
fiber: 1.0 g
protein: 1.6 g

We sliced strawberries and oranges wrapping them in the creme filled crepes.

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