Paleo Almond Flour Crepes

source: http://eatnourishing.com/recipe/paleo-almond-flour-crepes-gaps/

Prep Time: 20 Minutes Cook Time: 10 Minutes Servings: 8, 10-inch crepes

Recipe Description:

These almond flour crepes are slightly sweetened with a mild flavored honey. Almond flour crepes might seem like they would be too tender and fall apart easily, but they are actually simple to make and hold up well. You can even freeze them! Roll them, fold them and wrap with them. With only about a minute a crepe of cooking time, these whip up in a hurry for a nutritious breakfast, lunch or dinner.

Recipe Ingredients:

5 pastured eggs

1/2 cup blanched almond flour

2 tablespoons arrowroot flour** (optional NOT GAPs legal. Omit for GAPS and low-carb)

2 tablespoons water

2 teaspoons honey*

1 teaspoon pure vanilla extract

Pinch of unrefined sea salt

Coconut oil

Recipe Instructions:

Beat the eggs and salt in a bowl. Add honey and vanilla. 

Break up the lumps in the almond flour with a fork and slowly add to egg mixture while beating to prevent lumps. Whisk in water enough to make heavy cream consistency. 

Refrigerate batter for about 15 minutes to allow the batter to thicken somewhat. Reincorporate the almond flour. 

Heat a 10" cast iron pan on medium heat and brush with coconut oil. If your pan is well-seasoned, you should only have to do this the one time, otherwise brush with coconut oil as often as necessary. 

Pour 1/4 cup of batter into the pan and quickly swirl around and tilt the pan to spread it. You may not make it all the way to the edge. That's okay. When they are rolled up you can't see the crooked edges. Allow to cook until set, but the top will still appear wet. It only takes about 45 seconds. 

Work your spatula underneath and quickly flip the crepe. Cook on the other side another 10-15 seconds. Remove to a plate. 

Stir the batter between each crepe. Repeat with remaining batter. 

Stack finished crepes on top of one another to keep warm and flexible. 

Serve stuffed with cultured Mascarpone cheese and top with stewed fruit. Or come up with your own stuffing and topping! 

*Omit honey for a more savory crepe and stuff with eggs, mushrooms and spinach!
 

Cauliflower Tortillas (Paleo, Grain Free, Gluten free)

EcoPunk Review: I made these in my waffle iron, and they were good.

I also added some more spices, a spoonful of spelt flour, a dash of olive oil, a little shredded cheddar, and cooked them up as cupcakes, and they were GREAT! But they stick to paper cupcake wrappers, it works better if you use the recyclable silicon cupcake shapes.

Source: http://slimpalate.com/cauliflower-tortillas-paleo-grain-free-gluten-free/

Prep time: 10 mins

Cook time: 17 mins

Total time: 27 mins

Serves: 6-7

Ingredients

• ¾ a head of cauliflower riced or 2 cups riced and packed
• 2 eggs
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
5. As a note it will be a little bit runny but shouldn't be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they’re done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)