Vegan Crepes for Breakfast

Vegan Crepes

Yum, yum, yum! The joke’s on you if you think eating vegan tastes bad. The joke is also on my husband because each day I change his mind and he’s gotten to the point where he just eats what’s in front of him and loves it. I made these one morning when he decided to sleep in. They were half gone by the time he woke up. He finished the other half before I could make myself another.
Prep Time3 mins
Cook Time15 mins
Course: Breakfast, Dessert
Cuisine: Healthy
Keyword: vegan, crepes, breakfast, fun with food, vegan crepes
Author: The Healthy Grandma
Cost: $4

Equipment

  • Non-stick pan

Ingredients

Instructions

  • Cook on the stove top over medium heat stirring throughout cooking. Turn lower if fruit bubbles and keep stirring until cooked.

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Grain Free Wraps/Tortillas

Vegan Grain Free Wraps

We use these for breakfast lunch and dinner with a slight variation listed in the instructions
Prep Time5 mins
Cook Time10 mins
Course: Breakfast, Main Course
Keyword: vegan, wraps, gluten free,
Servings: 3
Author: The Healthy Grandma
Cost: $5

Equipment

  • Non-stick pan

Ingredients

  • 1 cup chick pea flour
  • 1/2 cup tapioca flour
  • 1 tsp turmeric powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1.8 cups water

Instructions

  • Toss ingredients into high powered blender
    Mix on high for one minute
    Pour about 1/4 cup onto heated Teflon pan swirling around to cover bottom
    In about a minute the sides will peal up
    Using a plastic spatula, flip the wrap over and cook for about 60 second
    Place on plate and make the next one
    For crepes: Replace turmeric, garlic, onion powder with 1 teaspoon Stevia liquid & 1 teaspoon vanilla
    For Spinach Wraps: Replace turmeric, garlic, onion powder with 1/2 cup packed raw spinach


Apple Pie to Die For

Just in time for Thanksgiving, I’m making gluten, grain, and egg free apple pie. It’s supper simple and tastes great. Start with easy peasy pie crust made in your Ninja or food processor.

Pie Crust:

1 1/4 cup almond flour

1 tablespoon coconut flour

4 tablespoons palm oil or ghee, or butter (melted)

1 tablespoon flax seed for egg replacement (1 egg)

3 tablespoons water for egg replacement. If you use an egg, discard water.

Directions: Combine all ingredients in Ninja and mix until a ball of dough forms. Press into pie dish and bake on 350 for 20 minutes or until golden brown.

Apple Filling:

I use about 6 to 8 green and red apples because I like my pie a little tart and a little sweet.

6 to 8 green and/or red apples (pealed, cored and sliced)
2 tablespoons cinnamon (use to taste and cut back or add more as you prefer)
Natural Sugar (2 tablespoons maple syrup or honey, or liquid or natural stevia, or monk fruit to taste)

Directions: Prepare apples while crust is cooking. Place about a tablespoon of water in the bottom of a pan and place the apples inside. Add the cinnamon and sugar. After cooking you can taste test to add more sugar if needed. I don’t like a lot and sometimes none at all. Cook the apples until they are soft but not mushy. I cook for about 15 to 25 minutes on low heat covered. Be sure to stir often so they don’t stick. The water is to help with sticking. When your apples are cooked, poor them into your pie crust and you’re done. Refrigerate or serve hot.

Stay Healthy and Eat Cake

One of the things I love about healthy eating is guilt-free dessert. On an average day, I drink green juice when I wake up. Have two shots of ginger orange an hour later, and another shot of green juice before heading to the gym. Two hours later I come home and shower then sit down with a green juice smoothie and enjoy it on my back deck before my writing day begins. At around one in the afternoon I have a handful of nuts (usually cashews) and my last smoothie of the day comes at three. We eat dinner between five and six but the highlight of our evening is dessert.

Never skip dessert!

Our delicious tummy extravaganza is one of the following:

blueberry cheesecake

brownies w/frosting

chocolate chip cookies

lemon meringue pie

Homemade ice cream

and the newest edition… German chocolate cake

Eventually I’ll have the recipes listed for all of these delightful desserts but today it’s all about the cake. Snacking is one of the bad things we do in our daily life and if you think back to your childhood (if you’re over 50), you’ll remember a time when snacks had to be prepared. They didn’t come in small snack-size packages nor did they have harmful chemicals. You were also more likely to eat a piece of fruit for your snack because your mother slapped your fingers if they went near the cookie jar. Green juice fasting took away our need for snacking throughout the day so dessert is a favorite in our house.

Cake ingredients:

2 1/4 cups – almond flour (blanched is better in this recipe)

9 tablespoons – cocoa

9 tablespoons – flax seed plus 27 tablespoons water, mixed together and set aside (replaces 9 eggs)

1 1/2 cups – butter (unsalted)

3 teaspoons – vanilla extract (I make my own)

3 teaspoons – baking soda

1 pinch – salt

sweetener – 24 drops liquid Stevia or 1/2 cup pure maple syrup (found cheapest at Cosco or

1 cup – Enjoy Life chocolate chips (optional but super yummy when added)

Instructions:

Preheat oven to 350

Grease bottoms and sides of two cake pans with olive oil. Place parchment paper in the bottom by cutting to pan size

Prepare flax seed/water egg replacement and set aside

Mix dry cake ingredients

Mix wet ingredients with flax seed and water

Pour together and mix well by hand, add chocolate chips if you’re using them

Bake for 40 minutes (I bake at high altitude and you might want to check sooner) bake longer if needed. Cake might fall and that’s okay. Check center with fork or toothpick and it will come out dry when ready. Allow to cool for 15 minutes before removing from pans.

Frosting Ingredients:

2 cans- coconut milk, full fat, refrigerated 24 hours before preparing (we always keep 2 to 4 cans in our fridge)

1/2 cup – pure maple syrup

2 teaspoons – vanilla extract

2 tablespoons – arrowroot starch or tapioca starch

2 tablespoons – shredded coconut

1/2 cup – finely chopped pecans

Instructions:

Turn cans of coconut upside down and open with can opener. Drain off clear liquid until the white coconut fat is left. Poor into medium size pan and turn on low to medium heat.

Mix in maple syrup, vanilla, starch and whisk together while heating. As frosting heats it will thicken. Add coconut and pecans once thickened and continue stirring for a few minutes, remove from heat.

Once cake is completely cooled add frosting and enjoy!

Grain-Free French Bread

You might recognize my French bread recipe because its ingredients make cinnamon rolls although the French bread is made without the cinnamon.

(I quadrupedal this recipe and freeze the extra loves for later)

You will need a French bread pan. I purchased mine at Amazon.

Ingredients:

1 ½ cup finely blanched almond flour (Amazon)

¾ cup potato starch (Amazon)

½ cup arrowroot starch (Amazon)

¼ cup tapioca starch (Amazon)

½ teaspoon salt

1 tablespoon honey

1 teaspoon apple cider vinegar

1 tablespoon olive oil

4 teaspoons yeast in ½ cup warm water prepare at the beginning and set aside

3 tablespoons flax seed (Amazon & and one of the few I could find certified gluten free) & 9 tablespoons water mixed and set aside (replaces 3 eggs. You can use eggs if they don’t bother you). My husband can eat eggs with no problem but he prefers to bake with flax replacement too because he says it tastes better. Give it a try.

Directions:

Mix dry ingredients well. Add wet ingredients (I add the honey to the warm yeast mixture so it pours easily into the batter. Mix thoroughly. Cover bowl with a thin cloth and set in a warm place for an hour. If you have rapid rise yeast follow the directions on the package. After one hour, punch down and allow to rise for 30 more minutes.

Place your dough into the french bread pan and shape. I get my fingers wet and smooth down the top. Then I use to fingers to make impressions along the bread followed by using a sharp knife to cut 1-inch slits in the top. This probably doesn’t make sense but if you look at the picture below, you’ll get the idea 🙂

Bake on 350 for 25 to 40 minutes. You want your loaves golden brown.

We slather the first loaf with butter and enjoy as soon as it comes out of the oven. The remainder we cut in half and freeze for garlic toast made in our air fryer. I’ll make a fresh batch when going to dinner parties too. It’s a great way to share grain-free bread.

Shaylee Cinnamon Rolls

Grain Free, gluten free, kid approved, yummy

These cinnamon rolls are named after my granddaughter because after her detox I asked her what the one food she missed the most after being diagnosed with Celiac at age 6. Her answer: Cinnamon rolls. I told her that was an easy one because I could make them. Even my husband didn’t believe I could make them taste like real cinnamon rolls. I proved him wrong and now they’re a family favorite!

We cook with no grains or eggs. This recipe is vegetarian and not vegan because of the honey. I think you could substitute maple syrup and make it vegan but I haven’t tried.

(I double this recipe and freeze batches for easy prep later)

1 ½ cup finely blanched almond flour

¾ cup potato starch

½ cup arrowroot starch

¼ cup tapioca starch

1 tablespoon cinnamon

½ teaspoon salt

1 tablespoon honey

1 teaspoon apple cider vinegar

1 tablespoon olive oil

4 teaspoons yeast in ½ cup warm water prepare at the beginning and set aside

3 tablespoons flax seed & 9 tablespoons water mixed and set aside (replaces 3 eggs. You can use eggs if they don’t bother you). My husband can eat eggs with no problem but he prefers to bake with flax replacement too because he says it tastes better. Give it a try.

Directions: Mix dry ingredients well. Add wet ingredients (I add the honey to the warm yeast mixture so it pours easily into the batter. Mix thoroughly. Cover bowl with a thin cloth and set in a warm place for an hour. If you have rapid rise yeast follow the directions on the package. After one hour, punch down and allow to rise for 30 more minutes.

Cover your prep surface with a sprinkling of tapioca flour or arrowroot flour. Press out the dough (add more flour to the dough if it’s sticking. I’ve added as much as a ½ cup on the outside to get it dry enough for rolling). Once the dough is pressed out and you’re able to roll it, sprinkle cinnamon liberally over the top then roll up the dough so you have a log.

I cut the dough in 1-inch sections and place in our air fryer on 350 with foil lining the bottom for 15 minutes. You can also make in the oven on a cookie sheet after lining with a bit of olive oil. Cooking time may vary.

Icing:

¼ cup natural maple syrup

1 tablespoon butter

Directions: Warm on stove-top or in the microwave and pour lavishly over cooked cinnamon rolls. ENJOY!