Buckwheat Crepes With Whipped Coconut Cream

Ingredients

• 2 3/4 cups So Delicious®Original Coconut Milk Beverage
• 1 cup buckwheat flour
• 3/4 cup rice flour
• 1/3 cup glden flaxseed meal
• 1/3 cup cocoa powder
• 1/3 cup brown sugar
• 3 T sunflower or coconut oil plus more for cooking
• 11-oz. original So Delicious Dairy Free culinary coconut milk
• 2 T vanilla So Delicious Dairy Free cultured coconut milk

Directions

Prep Time: 5 minutes

Cook Time: 20 minutes

Serving size: 4

Procedure:

1. In a bowl, mix buckwheat flour, rice flour, golden flaxseed mean, cocoa, and brown sugar.

2. Add vanilla coconut milk and oil.  Whisk until smooth.  Let rest 10 minutes.

3. Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk.  Set aside.

4. Heat small cast-iron pan over medium heat.  Grease lightly with oil.

5. Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.

6. Cook for about 2 minutes per side, using spatula to loosen edges.  Trasfer to plate and repeat with remaining batter.

7. Spoon layer of coconut cream inside crepes and roll up.

8. Garnish and fill crepes with your choice of toppings and fillings.  Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.

Notes:

If the crepes are cracking, you can make them thicker with the batter, or even treat the batter like a pancake.

If you are having difficulty getting the culinary milk out of the spout, squeeze the upopened container until bottom flaps unfold, and then use a knife or scissors to cut off the bottom.  Then squeeze all of the contents out more easily.

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Gluten Free & Dairy Free Recipe: Pumpkin Pie Chia Seeds Pudding Parfait

Ingredients

• 1/3 cup chia seeds
• 270ml light coconut milk 
• 300g (net weight) pumpkin, peeled & diced
• A Tbsp water
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• Maple syrup
• A handful of pecan

Instructions

1. In a bowl, combine chia seeds and coconut milk and stir until well mix. Allow the mixture to rest in the refrigerator for at least an hour.
2. In the meantime, place the diced pumpkin in a microwave proof container with a lid (I used a Pyrex Casserole dish) with a tablespoon of water. Cook the pumpkin in the microwave for 10 minutes (or more) in the Hi setting until the pumpkin is softened.
3. Add ground cinnamon and nutmeg to the pumpkin and mash it with a fork. You may need to add a little water if the mixture appears to be dry. Set aside for the pumpkin to cool before refrigerate it .
4. Roughly divide the pumpkin mash and chia seeds pudding into 4 portions respectively. In two glasses, spoon the chia seeds pudding and pumpkin in alternate layers and top with pecan pieces. Drizzle with maple syrup if you like.

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Easy, Healthy, Gluten-Free, Dairy-Free Mexican Pizza Recipe

Ingredients:

• 2 Udi’s Gluten Free Pizza Crusts (or your favorite gluten-free pizza crusts)
• 1 cup Refried Black Beans 
• 1/2 cup Salsa, your favorite works fine
• Optional: 1/2 – 1 cup cheese, preferably Organic – either Dairy or Dairy-free such as Daiya – the cheese can be totally left out here as this is not a cheese based type of pizza
• 2 chicken breasts, cooked and shredded – preferably Organic
• 1 cup frozen sweet corn, preferably Organic
• 1/2 red onion, finely chopped
• 1 cup Micro-greens
• 1/2 teaspoon garlic salt

Directions:

1.  Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

2.  Take the 2 Udi’s Crusts and place them on your baking sheet.  Spread the refried black beans evenly over each crust. Then top each with the salsa. Then add the dairy or dairy-free cheese if using (this is a very optional ingredient for this recipe).  Spread the chicken, corn, red onion, micro-greens, and garlic salt evenly over each pizza.

3.  Place baking sheet in preheated oven for about 10 minutes until the pizzas are warmed through and the cheese, if using, is melted and beginning to bubble.

4.  After removing from oven, place slices of fresh avocado evenly over the pizza and then squeeze the lime wedges evenly over the pizzas before serving.  Enjoy.

You can truly top pizzas with anything. They are a great way to get a variety of vegetables into you and your family.  Do you have any unique ideas for pizza toppings?

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Egg and Dairy Free Chocolate Sponge Cake

Ingredients

• 4 tbsp vegetable oil
• 4 tsp white wine vinegar (I know! Go with it though it works)
• 150g water
• 2 tsp vanilla extract
• 150g plain flour
• 30g cocoa powder
• 250g caster sugar
• 2 tsp bicarbonate of soda
• large pinch of salt
• 4 tsp cocoa powder
• 16 tbsp icing sugar

Directions

1. Preheat the oven to 190C.  Wait until it’s at that temperature before starting on the sponge because honestly that takes about 10 minutes max.
2. Line two 12 inch cake tins with baking paper and set aside or set out a 12 hole muffin tray with cases and set aside.
3. Sift the floour, cocoa powder and bicarbonate of soda into a dry bowl.
4. Stir in the caster sugar and salt and then set aside.
5. Mix together the water, vinegar, vanilla extract and oil in a large bowl.
6. Add in the dry ingredients and mix loosely.  It will be a very wet mix – almost like a batter.
7. Divide the mixture into the baking tins or muffin cases and then bake for about 15 to 20 minutes.
8. Leave the cakes to cool in their tin before turning out on to a wire rack to cool.
9. To make the topping, mix the cocoa powder and icing sugar with a few drops of water.  Just enough to stir into a thick paste.
10. Line the bases of the cakes with the icing and then sandwich together with some very moist fruit like mangoes or strawberries.
11. Spread a little more icing on the top of the cake and then dust with icing sugar.

If you go with a single thick sponge, load it up with lots of lovely Indian or Pakistani mangoes – I bought two boxes last week – Yummy!

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