Over the last few years I sadly developed a rather strong intolerance to gluten and fructose (but only certain kinds, as it seems) as well. I bake lowcarb/high protein bread myself to avoid wheat and it works very good. I'll write down the recipe in a later post (even if the pics might not be that good looking…) Paired with the fact that I also try to cut down on carb intake and try to avoid processed foods and sugar, creating something sweet for breakfast can be quite a challenge. But Bae and me both sometimes have a sweet tooth, so I tried to come up with an alternative to normal Crêpes, which are done with wheat flour. Also to avoid sugar and readymade sauces, I wanted to come up with alternatives for this as well. I replace most of the wheat flour with almond flour (sometimes blanched and finely chopped almonds are also declared and can be bought as “almond flour”, but I mean actual flour). For baking, a working alternative for gluten, which is also functioning as „glue“ keeping dough together, is e.g. oat bran or oatmeal. So on to the recipe! Crêpes with homemade Caramel Sauce and Berries Ingredients: Crêpes - 3 eggs - 50 ml cream - 150 ml milk (maybe more) - 100 gr almond flour - 60 gr spelt (or wholemeal) flour - 50 gr Xucker (or Xylit, Erythrit)* (optional: 1 tsp baking powder) (optional: 1 tsp unsweetened cocoa powder) Caramel Sauce: - 50 ml milk/cream - 1-2 soupspoons coconut oil - 50 ml honey (optional: 1 tsp unsweetened cocoa powder) Berry Sauce: - 50-75 gr mixed berries (fresh or frozen) - 50 gr Xucker - 50 ml water How I did it: Crack the eggs into a deep bowl, add the Xucker and all the liquid ingredients Whisk with a mixer until it looks fluffy (tiny bubbles) Add the flours and blend it all together. It should neither be too liquid, nor should it have the texture of dough. If one of those should be the case, don't panic! Either add some milk or add some flour (best do one soupspoon each time) until the texture seems right. If you want them to be a bit chocolatey, add the cocoa powder, if you want them to be more like pancakes**, add the baking powder. If you want both, just add both ;) Put aside, but outside the fridge for ca. 15-20 min. In the meantime you can prepare the Sauces. For the berry sauce, put the berries into a pot, put the water in as well. Boil the mixture for 5 min, reduce the heat, put the Xucker in and stir it. Done… For the Chocolate/Caramel Sauce: Pour the honey into a deep pot, heat up until it boils and let it boil for ca. 6 mins. Take of the stove and stir the rest of the ingredients carefully into the honey. But back onto the stove and let it simmer for about 15min. If you want to add a chocolate taste to it, either melt 25gr dark chocolate and pour it into the mix or add 1 tsp of cocoa powder. When this is done, heat up a large laminated pan. Drizzle a soupspoon coconut oil into it. With a ladle pour some of the dough in, spread it until it is very thin and looks like a Crêpe. Leave it for about 4 min, check if the Crêpe is done enough to carefully flip it. Bake on the other side for another 4 min. Take the Crêpe out of the pan, put on a plate. Repeat until all the dough is used up. Take out two plates. Place a Crêpe on the plate and place some of the berries and the Caramel sauce on it and wrap the Crêpe. Drizzle the two sauces on top of the Crêpe wrap. * the great thing about this Xucker stuff is: it contains NO bad carbs, and does not raise your insulin ** if you do pancakes, maybe you can't do the wrapped version like in the photo, in this case, just pour the sauces over the pancakes Enjoy and love CeeBee
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