Cooking Raw Recipes

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Apple Ginger Crepe



  • 1 medium zucchini
  • Meat from 1 baby young coconut meat
  • 1 banana
  • Juice from ½ lime
  • Agave - optional
  • ½ C ground flaxseed
  • Pinch, sea salt


Chop zucchini and put in blender with all other ingredients. Blend to thin batter consistency. Place parchment paper over dehydrator rack, spread batter into crepe shapes and dehydrate for 8-9 hours, first hour at about 145 degrees, rest of the time at about 110 degrees.



  • Meat from 1 baby young coconut
  • ½ C chia seeds
  • Juice ½ lime
  • ½ C Apple Cider
  • 3-4 pitted dates
  • ½ t nutmeg
  • ½ t agave
  • Cinnamon to taste
  • Ginger to please your palate
  • sea salt to taste


Blend all ingredients to thick consistency.



  • 2 sliced granny smith apples
  • 1 sliced gala apple


Coat “filling apples” with marinade. Spread on dehydrator rack and dehydrate for about 2 hours at 105 degrees.

Using coated, dehydrated apples, we’ll make fleur de pomme (open face) crepes, and Crepes Caroline, stack of 3-4 small crepes sandwiched with agave, strawberry and raspberry in sauce.

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