{Recipe} Raw Breakfast Crepes

Waking up is always an interesting experience for me.

Some times, I choose to roll around in bed. Other times, I bounce right off and annoy the hell out of anyone who has the misfortune of living with me. And then there are times where I wake with one thought in mind:

FOOD.

Today, it was "Mmmmm..... BANANAS."

I blame it on episode 2 of season 1 of Psych. The premise: A murder at the regional Spelling Bee, and Shaun was filling in as Spell Master when he decided that "BANANAS" was a word suitable for the competition. Needless to say, the hysterics that ensued and the subsequent debilitating effect it had on my psyche persisted until morning. 

So today, BANANAS it is.

The wonderful thing about local bananas in Thailand is that they are wonderfully sweet and fragrant. So you really need no added sweetener to achieve the perfect raw banana breakfast crepe.

Like so.

Raw banana crepes with spiced buckwheat crispies, raisins, tropical fruit and coconut flower syrup.

This was just so wonderfully and un-sinfully decadent (woo! oxymoron) that I had to share how easy it is to make.

There's no need for any specific measurement of amount added. Just add to taste/liking. Essentially, this is how the recipe goes:

RAW BANANA CREPES (raw, vegan, gluten-free)

Ripe bananas

Ground cinnamon

Sweetener of choice e.g. Maple syrup, Raw honey, Date paste, Coconut Flower Syrup etc etc (optional)

1) Blend bananas + cinnamon in food processor or blender until smooth, thick & luscious.

2) If using sweetener, add sweetener to taste.

3) Blend well.

4) Pour about 1 cup of batter onto Paraflexx sheet. Using an offset spatula or the back of a large spoon, spread batter out into desired thickness and size.

5) Dehydrate at 115 deg F for 6 - 8 hours. Don't worry if you leave it in there for more than the specified time. Bananas remain pliable when dehydrated.

6) Carefully peel crepes off the Paraflexx sheets. 

7) Serve with choice of cream, fruits or maple syrup/raw honey.

That's it. 

How easy is that?

Now to make a really delicious cream (who needs dairy?!):

RAW VANILLA KREAM (raw, vegan, gluten-free)

2 cups Raw Organic Cashews, soaked at least 2 hours in filtered water. Rinse before use.

1 cup Young coconut meat 

1/4 cup - 1/2 cup Filtered water, add to desired consistency

1/4 cup Sweetener of choice

1 pod Vanilla seeds (or 1 tsp Vanilla extract)

1) In a high powered blender, blend cashews + coconut meat + 1/4 cup water + sweetener + vanilla.

2) Add more water if desired.

3) Blend until smooth & creamy.

TIP: You may make the cream entirely with cashews or coconut meat. Just adjust sweetener and water to achieve desired result. Will keep for 2 - 3 days in the fridge.

TIP 2: Freeze mixture to get raw ice cream!

Time to dig in.

Bon appetit!