Cooking Raw Recipes
Apple Ginger Crepe
Batter
Ingredients:
- 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
Instructions:
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.
Marinade
Ingredients:
- 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
Instructions:
Blend all ingredients to thick consistency.
Filling
Ingredients:
- 2 sliced granny smith apples
- 1 sliced gala apple
Instructions:
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.
