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Strawberry chia banana crepes

DOUBLE TAP IF YOU’D LOVE SOME OF THESE HEAVENLY CREPES RIGHT NOW? 

Ready to make them with moi? They’re filled with a home made strawberry and chia jam and banana but let’s talk the cool facts about some of the other ingredients while we are at it. I’ve included Dairy Farmers A2 Goodness + Prebiotic Milk in my recipe here because the addition of prebiotics from galacto-oligosaccharides (2.5g per 250ml serve) adds valuable support to our digestive health by fuelling the good bacteria in the gut, as part of a balanced diet.

Healthy and well fed gut bacteria could lead to having more energy and improved wellbeing. I’ve also included a combination of spelt and buckwheat flours – beautiful earthy, ancient grains to give these crepes a more wholesome flavour and improved quality of nutrients too. The verdict? DELICIOUS. 

+ This is a partnered post with Dairy Farmers, all thoughts and opinions expressed are the authors own.

 

STRAWBERRY CHIA BANANA CREPES

Makes 14-16 crepes

Gluten free (opt) : Vegetarian

1 free range egg

2 cups (500ml) Dairy Farmers A2 Goodness + Prebiotic Milk

1 tablespoon extra virgin olive oil

1 teaspoon vanilla extract

1 1/2 cups spelt flour or gluten free flour

3 tablespoons coconut sugar

2 teaspoons baking powder

Oil or butter for frying

2 bananas

3 tablespoons chopped almonds

Strawberry chia jam:

1 cup fresh or frozen + defrosted strawberries

1 teaspoon vanilla extract

1-2 tablespoons chia seeds

Start by making the chia jam. Place strawberries and vanilla in a small saucepan on medium heat. As the strawberries warm, use a fork and mash them around the saucepan to break them up and release juices, mash them to a consistency you would like to eat them as a jam. Remove from heat and add chia seeds  – if using fresh strawberries add 1 – 1.5 tablespoons if using frozen and defrosted strawberries use 2 tablespoons. Mix together and set aside to cool, set and become a healthier take on jam. For the crepes, add the egg, Dairy Farmers A2 Goodness + Prebiotic Milk, olive oil and vanilla to a large bowl and whisk altogether. Add flour, coconut sugar and baking powder and whisk again. Heat a large frypan on medium heat, add oil or butter to coat and pour about 1/4 cup crepe batter into the pan, swirl the pan gently to spread the crepe batter. Cook about 2 minutes on one side, or until the batter starts to bubble slightly, before flipping and cooking a further 30-45 seconds on the alternate side. Transfer to a plate, cover and repeat with remaining batter. Once ready to serve dollop the middle of each crepe with some chia jam and slice some banana into each, roll and repeat with remaining crepes, top with chopped almonds and enjoy!

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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