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Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
We’re confident these buckwheat crepes will become a weekend staple in your family nest. They’re made with whole buckwheat grouts, instead of flour, to give you the freshest tasting batter around. With the Luvele Vibe Blender System you’ll have a smooth, crepe batter in less than minute. So quick and so easy!
Buckwheat crepes are hearty and healthy, and you can make them your own depending on your cravings. Parcel them up – sweet or savoury. Roll them up like a crepe, fold them like a tortilla or stuff them with whatever takes your fancy. They won’t let you down. They don't crumble or tear like you expect from store bought gluten free wraps.
HINT, they’re……
Amazing spread with homemade ‘Nutella’.
Divine with sliced banana, homemade cultured cream or quark and maple syrup.
A crowd pleaser with smashed berries, homemade coconut yogurt and honey.
And a great gluten free, flat bread, substitute with Kibbeh or Moroccan Kefta (kebab)
2 cups of whole buckwheat grouts
4 cups of water (for soaking)
1 tablespoon of apple cider vinegar, lemon juice, whey or yogurt
2 eggs
½ teaspoon of salt
1 ½ cups water (for the batter)
Coconut oil (for cooking)
2- 3 tablespoons of maple syrup (for sweet version)
Soaking & activating the buckwheat.
We recommend soaking and activating buckwheat grouts overnight before blending. You can read more about why we do that here. The process is easy and will taste yummier for it.
Combine the buckwheat grouts, 4 cups of water and apple cider vinegar, (lemon juice, whey or yogurt) in a glass or ceramic bowl and set aside for 6-8 hours or overnight.
Making the wrap batter
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