I was first introduced to Mary when she joined in on the July Adopt a Gluten-Free Blogger, which I was lucky enough to host.
Her lovely site, Sweet Roots {Infusions of Herbal Living}, is filled with luscious dairy and gluten-free dishes which are flawlessly photographed by Mary, who is also a photographer by trade.
I am so pleased that Mary decided to join this year’s Healthy Lunchbox series, her delicious recipe is something that is sure to please everyone in your family.
Thanks, Mary! xo
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We often eat breakfast for dinner. My husband (who is dairy and gluten loving) and my little girl really enjoy these crepes with a little nut butter and jam. Then the next day we have an easy way to wrap up turkey and hummus or make our very own Lox crepes.
Buckwheat is deceivingly gluten-free. Marked as a superfood, buckwheat is actually a seed not a cereal grain. Here we use the whole groats and soak them with apple cider vinegar to promote digestion.
Put the “cream cheese” with all the add-ins in a seperate to-go container until mealtime. This way the crepes don’t get soggy and you can enjoy them like they were freshly made.
Vegan Cream Cheese
2 cup raw cashews
1 can coconut milk
Juice of one Lemon
1/4 t salt
Add- ins
Fresh Dill or other herbs
Smoked Salmon
Capers
Nectarines or Peaches or other fruit & Stevia
Buckwheat Crepes
1 cup buckwheat groats (aka kernels), soaked 8 hours with 1 Tb apple cider vinegar
1/4 cup chia seeds (or 2 eggs)
1 1/2 c to 2 cups water (if using chia seeds)
4 T coconut oil
Pinch of salt
Make the cream cheese and buckwheat crepes the night before so you can just put these babies in containers before you head out in the morning.
1. Blend the cashews in a high speed blender (I used vita mix) until it looks like big dust particles.
2. Add coconut milk and the remaining ingredients, blend for a minute or until completely incorporated.
3. Refridgerate several hours to firm (the longer it sits the firmer it gets).
4. Mix in topping of choice. I seperate the cream cheese, mix half with dill and the other half with stevia (or maple syrup) and nectarines (or skinned peaches) for a “peaches and cream” dessert.
For the Buckwheat Crepes,
1. Drain and rinse the buckwheat kernels.
2. Add these to a blender with the chia seeds (or eggs), water, 4 T coconut oil, and pinch of salt. Blend until thin batter results. Thin with more water if necessary.
3. In a nonstick pan that is set on medium high, pour a 1/4 cup of batter and wait til bubbles form. Flip so other side can cook. Set aside.
4. Repeat with rest of batter.
For the lox crepes, lather those crepes with vegan cream cheese mixed with dill and topped with smoked salmon and capers. For dessert, try a crepe with peaches (or nectarines) and a little sweetener. Bon Appetit!
Thank you Sunny for letting me guest post here today! I’m just loving everybody’s contributions and am honored to be included.
Have a great weekend!