Adding LIFE to your years and years to your life!
Oh my gosh i am soooo excited!! A few weeks ago i used some of my work savings and invested in a raw food baby aka my very own dehydrator... and it finally came just in time for new year! you don't need one to become raw but i am in love with the variety of raw food we can make with one and wanted to expand my horizons and soon accomplish my ultimate goal of making a raw food pizza... drool :) But guess what i made...
Going the distance i made banana crepes with some cashew butter topped them blueberries with a chocolate drizzle! There is only one word to describe this... delish!!
Banana Crepe's with Cashew Cream, Berries and Chocolate Syrup - Raw
Banana Crepes - Serves 4
4 ripe bananas
1/4 cup water
1 tablespoon shredded coconut
1 tablespoon sunflower kernels
In a food processor (my first trial with mums new one!!) process the coconut and sunflower kernels until they resemble bread crumbs.
Add the banana and water and process for around 45 seconds until smooth and a smoothie like consistency.
Line Dehydrator trays with paraflex sheets or i simply used baking paper for now until i can buy some more sheets! The Paraflex sheets can be reused/cleaned as oppose to using up baking paper, hence are better for the environment :) Divide the crepe mixture into 4 in the centre of the trays. From my pizza making experience i then used the back of a large spoon and made circles from the centre outwards to make a round crepe spreading the mixture evenly.
My Excalibur baby!
Temperature and timer :)
Place in the dehydrator and set at 47 degrees (105F) for 3 hours until they are pliable. I started them at 52 degrees (125F) initially to warm the machine up for an hour then turned it down to 47 degrees for the next 2 hours.
1 cup raw cashews
1/2 teaspoon vanilla extract
Soak cashews in enough water to cover the cashews with around 3cm depth above the cashews, soak for 2-4 hours.
Place soaked cashews, orange and vanilla in a food processor and process for 60 seconds.
The cashew butter can be refrigerated and consumed for about a week.
Raw Chocolate Syrup
Ingredients (makes 1/3 cup)
2 tablespoons maple syrup
2 tablespoons raw cacao powder
1 teaspoon coconut oil
1/4 teaspoon vanilla extract
Dash of ground cinnamon
Put all ingredients in a small bowl and stir vigorously to blend until the mixture resembles a traditional chocolate syrup.
Drizzle over the cashew butter/banana crepes or store in a tightly sealed container and refrigerate for up to one month.
The original banana crepe recipe is just the banana and water but i added the coconut and kernels to give more texture to the crepes. You could also change the flavouring a little by adding some cacao powder (maybe 2 teaspoons), vanilla extract or cinnamon! Other recipes say if you do not have a dehydrator you can simply put the crepes in the sun on a hot day for two or so hours, flipping after each hour. However these recipes have coconut meal with the banana to make them a stronger pancake consistency to withstand the flipping.
I added some natural Greek yoghurt with the cashew butter as i would have been too rich for my newly raw family (baby steps!!) and i was glad i did as now i have some cashew butter left over for more treats! and the result.... Success! All plates were quickly cleared... :)
And you know what? If you want to make them the night before you can even take them to go for breakfast! What a way to finish 2012, but it inspires me even more for 2013 and bringing our glorious raw food into our life :) Happy New year!