Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Makes 2 servings
Dry ingredients:
2tbsp of Better Body Foods coconut flour
1tbsp TruVibe Organics cacao powder
1/4tsp ground flaxseed
1/4tsp baking powder

Wet Ingredients:
5.5oz unsweetened vanilla almond milk
3 large egg whites – room temperature
1tbsp Better Body Foods agave nectar
1tbsp melted Better Body Foods coconut oil

Filling:
4 large fresh raspberries
1tsp water
1 packet of stevia
33grams fat free Philadelphia cream cheese
50grams Dannon Light & Fit fat free vanilla greek yogurt
Topping: additional raspberries & sugar free chocolate sauce

Crack 3 egg whites into a bowl and allow to reach room temperature. In a separate bowl add the milk with the agave nectar and microwave for 20 seconds. (this will keep the melted coconut oil from hardening when added). Once milk & egg whites are room temperature, add in the egg whites & coconut oil. Mix together all of the dry ingredients in a medium sized bowl and then whisk in the wet ingredients. Allow to sit for about 10 minutes so the coconut flour can soak up some of the liquid and thicken. Batter will still be runnier than pancake batter.

While the batter is resting, make your crème filling! Place the 4 raspberries, packet of stevia and teaspoon of water in a small bowl and microwave for 25 seconds. Next stir in the cream cheese until smooth and then add in the greek yogurt. Set aside.

Cook 1/8 of a cups worth of batter in a small skillet over medium-low heat for about 5 minutes, without flipping and then slide out of pan onto a plate. While the next one is cooking, add 1tbsp of filling to crepe and roll up. Repeat with remaining batter/filling. Top with some more fresh raspberries & sugar free chocolate sauce.

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Quinoa Banana Bread with Walnuts!

Quinoa Banana Bread - Same recipe as my banana bread quinoa cooks baked in a mini loaf pan at 350 degrees for 30 minutes.

Quinoa Banana Bread – Same recipe as my banana bread quinoa cooks baked in a mini loaf pan at 350 degrees for 30 minutes.

So after making my Quinoa Banana Bread cookies yesterday I was curious if the same dough would work for a bread too…..well VOILA, it does! Same recipe as yesterday but baked in mini loaf pans for 30 minutes at 350 degrees.

 

Wet Ingredients

1 Banana

2 Eggs

1/2cup Better Body Foods Agave Nectar

2tsp Better Body Foods Organic Pure Vanilla Extract

2tbsp Better Body Foods Coconut Oil

 

Dry Ingredients:

3/4cup uncooked Better Body Foods tri-color Quinoa (cook with 1.5 cups of water)

1cup of gluten free all purpose baking mix

1/2cup of ground flax seed

1tsp cinnamon

<Optional: 1oz chopped walnuts & additional banana for the tops of the cookies>

 

Better Body Foods products can be purchased here: http://www.betterbodyfoods.com/ or on Amazon.com

 

Combine quinoa & water in a small saucepan. Cover pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Remove lid, fluff with a fork and set aside.

Once the quinoa has mostly cooled, measure out 1.5 cups and add it into a large mixing bowl with the flour, flax seed & cinnamon.

In a small bowl mash the banana with a fork until it becomes like a paste. Add in the oil, eggs, vanilla & agave and stir until well combined.

Pour the wet mixture into the dry mixture until well combined and then fold in the walnuts if you choose. The dough will be slightly wet so allow it to rest in the refrigerator for about 30 minutes and it will firm up.

Pre heat oven to 350 degrees. Place in parchment lined mini loaf pans and bake for 30 minutes!

Gluten Free Banana Bread Cookies with Walnuts & Tri-Color Quinoa!

Gluten Free Banana Bread Cookies with Walnuts and tri-color quinoa!

Gluten Free Banana Bread Cookies with Walnuts and tri-color quinoa!

Wet Ingredients

1 Banana

2 Eggs

1/2cup Better Body Foods Agave Nectar

2tsp Better Body Foods Organic Pure Vanilla Extract

2tbsp Better Body Foods Coconut Oil

 

Dry Ingredients:

3/4cup uncooked Better Body Foods tri-color Quinoa (cook with 1.5 cups of water)

1cup of gluten free all purpose baking mix

1/2cup of ground flax seed

1tsp cinnamon

<Optional: 1oz chopped walnuts & additional banana for the tops of the cookies>

Better Body Foods products can be purchased here: http://www.betterbodyfoods.com/ or on Amazon.com

 

*THIS CAN ALSO BE MADE AS A BREAD – SEE PICTURE BELOW. I BAKED THIS SAME DOUGH IN MINI LOAF PANS AT 350 DEGREES FOR 30 MIUNTES*

 

Combine quinoa & water in a small saucepan. Cover pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Remove lid, fluff with a fork and set aside.

Once the quinoa has mostly cooled, measure out 1.5 cups and add it into a large mixing bowl with the flour, flax seed & cinnamon.

In a small bowl mash the banana with a fork until it becomes like a paste. Add in the oil, eggs, vanilla & agave and stir until well combined.

Pour the wet mixture into the dry mixture until well combined and then fold in the walnuts if you choose. The dough will be slightly wet so allow it to rest in the refrigerator for about 30-60 minutes and it will firm up.

Pre heat oven to 350 degrees. Place heaping tablespoons of dough onto a parchment lined baking sheet. Form into desired shape as they will not change shape/size while cooking. Top with some additional banana if you choose, and bake in the oven for about 22 minutes. Allow to cool slightly before removing to a cooling rack as they will be very soft until they have cooled.

Same recipe baked in a mini loaf pan at 350 degrees for 30 minutes.

Same recipe baked in a mini loaf pan at 350 degrees for 30 minutes.