Vegan-Gluten Free
Author: VegHaus
Ingredients:
• 1 cup gluten free flour*
• 1 cup non-dairy milk
• 1 tsp apple cider vinegar
• 1 tsp baking powder
• 1 tbs coconut oil, melted
• 1 tsp vanilla extract
• 1 tbs coconut sugar
• Pinch of salt
• Cashew yogurt
• Hazelnut Cocoa Truffle Manna Butter
• Berries of your choice
Preparation:
1. Add in a mixing bowl almond milk and apple cider vinegar, whisk and set aside for milk to
curdle.
2. Mix all dry ingredients.
3. Add coconut oil and vanilla to milk vinegar mixture.
4. Add wet ingredients to dry ingredients and whisk until completely combined.
5. Let the batter rest for 10 min.
6. Heat up a shallow pan to medium heat.
7. Drop a quarter cup of batter to heated pan and swirl until batter is all spread.
8. Cook for 3-4 min, then flip and cook other side.
9. Spread some hazelnut cocoa butter on crepes, fill with berries, add yogurt of your choice,
drizzle maple syrup and top them with more berries.
* This is my basic gluten free flour blend for waffles and crepes
1 1/2 cup chickpea flour
1 1/4 cup brown rice flour
3/4 cup tapioca flour
