Gluten-Free Crepes with Wild Blackberries

by Andrea Magotsi-Nagy, CNP, LE
(Mississauga, Ontario, Canada)

Ingredients:

• 1 cup buckwheat


• 1 cup quinoa


• 1 ripe banana


• 4-6 T shredded coconut


• 3 cups water

Preparation:

• Soak grains separately for a couple of hours (or overnight if you are so inclined)


• Discard soaking water and wash.


• Place all ingredients in a blender.


• Blend until you get a smooth batter. If it is too thick add more water.


• Bake slowly on a dry surface (for this I use my titanium frying pan).


• Before you roll them up add some flax-maple syrup (equal portions of flax oil and maple syrup), wild blackberries (or any other berries), and sprinkle some hemp hearts on top.