Buckwheat is a tasty, gluten-free alternative that is high in B vitamins, while in-season fruit is perhaps one of the most precious earthly delights. Sun-ripened, hand-picked, organic fruit is full of naturally occurring sugars. You needn’t add any sweetener to them.
Buckwheat flour crêpes (gluten free)
MAKES 8 TO 10 | TAKES 2 1⁄2 HOURS
- 2 cups buckwheat flour
- 2 cups cashew milk
- 2 eggs
- 1 Tbsp vegetable oil
- 1 tsp salt
Place everything in a bowl and whisk together until just combined. Cover and place in the fridge for two hours. Once the batter has chilled, heat a non-stick skillet on medium heat and brush with vegetable oil. Pour about 1⁄4 to 1⁄2 cup of batter into the pan and tilt to spread the batter out. You can use the back of a soup spoon to spread the batter thinly. Cook for about one minute, or until golden, then flip and cook for about another 30 seconds. Stack crêpes on a plate and keep warm in the oven, preheated to 100°F.Nutritional information per crêpe: Calories 45; Fat 1g; Carbohydrates 10g; Protein 1g.
Fresh fruit compote
MAKES 2 CUPS | TAKES 5 MINS
» 2 cups fresh strawberries
» 1 cup fresh raspberries
» 2 Tbsp fresh lime juice
» 1 Tbsp lime zest
» 1 Tbsp fresh mint
Wash berries and place in a small saucepan on medium-high heat. As the fruit heats up, it will give
off liquid. Bring to a boil and then reduce to a simmer for about 20
to 30 minutes to reduce the liquid. Remove from the heat and let cool. Stir in lime juice and zest.
Nutritional information per 1⁄2 cup serving: Calories 45; Fat 1g; Carbohydrates 10g; Protein 1g