Pre-heat oven to 325°F. Beat egg whites and salt until almost stiff. Add sugar slowly, beating until egg whites stand in peaks. Add flavoring. Fold in coconut. Add melted chocolate and stir until well mixed. Drop by the teaspoons on parchment paper lined on a cookie sheet. Bake for about 15 minutes. Cool lightly and remove from paper with spatula. Makes about 24 cookies.
1 can 15 oz Organic Pumpkin Puree
2 eggs
1/3 cup raw honey
1/2 cup whipping cream
1 tsp pumpkin spice
1 tsp cinnamon
1/4 tsp salt
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.
Bake in oven at 350 for 10-15 minutes.
Remove and let cool.
Directions:
Combine all ingredients and blend until smooth.
Pour batter into the pie pan with cooled brookie.
Bake at 425 for 15 min and then reduce to 350 for an additional 45-50 minutes, or until tester comes out clean.
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.
