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Scrumptious plant based buckwheat crepes with strawberries

Amazing how easy it is to swap to plant based recipes without ever feeling like you’re missing out and these crepes are just the recipe for that! Serve with a delicious nut butter of choice and fresh strawberries or seasonal fruit and if you prefer savoury simply omit the coconut sugar and vanilla and add in your favourite savoury ingredients – sauteed spinach and tomatoes, cashew cheese, nutritional yeast!

PLANT BASED BUCKWHEAT CREPES WITH STRAWBERRIES

Gluten free : Dairy Free : Vegan

Makes 8-10 crepes

1 1/2 cups buckwheat flour

3 tablespoons coconut sugar

2 teaspoons baking powder

2 cups soy or almond milk

1 tablespoon extra virgin olive oil

1 teaspoon vanilla extract

Coconut oil for frypan

Fresh strawberries and almond butter to serve

Whisk all ingredients together in a large mixing bowl. Heat a frypan on medium heat, add a drop of coconut oil to coat, then add 1/4 cup batter and swirl around the pan. Cook about 90seconds on one side before flipping and cooking a further 30 seconds on the other. Serve with fresh strawberries and almond butter.

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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