- 2 egg whites
- 1/4 cup sugar
- 3/4 cup vegan Chocolate Chips, melted and cooled
- 1 1/4 cup shredded coconut
- 1/4 tsp almond extract
- 1/4 tsp salt
{W}holistic Living For The Everyday Family
Gluten Free Pumpkin Brookie Pie
Ingredients
1 can 15 oz Organic Pumpkin Puree
2 eggs
1/3 cup raw honey
1/2 cup whipping cream
1 tsp pumpkin spice
Crust:
Take 2 cups of the Peppermint Chocolate Hazelnut Brookies and place in the fridge till firm. Press dough into the bottom of pie pan and up the sides. Use damp hands so the batter doesn’t stick to your hands.
Directions:
Combine all ingredients and blend until smooth.
Simple and Easy Whole Wheat Crepes
Ingredients
3 cup whole wheat organic bread flour
6 eggs
1 1/2 cup milk
1 1/2 cup fresh orange juice
1/2 teaspoon salt
1 Tbsp chia seed
4 tablespoons coconut oil melted
1/4 cup applesauce
1 Tbsp vanilla
Makes 24 crepes
Directions
Preheat oven to 170 degrees
In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk and orange juice, stirring to combine. Add the salt, coconut oil, applesauce and chia seeds; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.
Now the fun part begins 🙂
Tilt the pan with circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Place in preheated oven.
Place a wet paper towel over the crepes to keep moist until ready to eat. Serve hot with Orange Nutella sauce and homemade whipped cream.
Please remaining crepes a gallon zip lock freezer bag separated by parchment paper.
Keep in refrigerator or freezer.
Enjoy.