You won't come across a recipe nearly as high-vibrational on any brunch outing. We begin with a fluffy crêpe, made with a mix of gluten-free flours and optional, upcycled nut pulp (if you're luxuriating in weekend home-cooking rituals, we recommend this nut mylk recipe and saving the fibrous leftovers). Then, the recipe transforms from modest pancake breakfast into adaptogenic, floral, witchy fever dream thanks to a strawberry-rose compote. Spiked with vanilla bean extract and brewed with floral herbal tea, this date-sweetened jam is true plant medicine. Don't forget to top your dish with bee pollen, fresh fruit, and coconut yogurt.
CRÊPES
Ingredients:
- ½ cup gluten free flour (suggested: rice flour or oat flour)
- ½ cup milled nut flour (suggested: hazelnut, almond flour or nut mylk pulp)
- 1 tablespoon flaxseed
- 1 cup oat mylk (or preferred homemade nut mylk)
- ¾ cup water
- 1 tablespoon coconut sugar
Additional, optional toppings
- Coconut yogurt
- Bee pollen
- Sakara Plant Protein Granola
- Fresh fruit
Directions:
- Whisk together gluten-free flour, nut-based flour or pulp, flaxseed, oat mylk, water, and coconut sugar in a bowl until well combined. Batter should be smooth, thin, and spreadable.
- Heat a non-stick pan over medium heat. Once warm, add a teaspoon of coconut oil and coat the bottom of the pan.
- Pour ⅓ cup of batter into the center pan, lining the bottom of the pan in a thin layer and then lift the pan up and twirl it so the batter stretches as far out as it can go.
- When the batter has a bubbly surface (about 1-2 minutes) gently begin to lift the sides of the crêpe with a spatula and then flip and cook on the other side for 1 minute.
- Place on a plate and cover with a cloth while the other crêpes are cooked, to keep them moist, flexible, and warm.
- Once all batter is gone, assemble the crêpes. You can fold them into triangles and layer with jam, coconut yogurt, fruit, and granola or lay flat, then spread fillings and fold sides of the crêpe over.
BOTANICAL-STRAWBERRY COMPOTE
Ingredients:
- 8 ounces organic strawberries, de-stemmed and roughly chopped
- 4-5 large dates, pitted and quartered
- 1 cup brewed floral herbal tea of choice
- ¼ cup rose petals
- 2 teaspoons vanilla bean extract
- 2 tablespoons lemon juice + zest
- Pinch of salt
Optional additions:
- Rose powder
- He Shou Wu
- Pearl powder
- Schisandra powder
Directions:
- In a pot, combine strawberries, dates, rose petals, lemon juice, and 1 cup of the brewed tea. Turn heat on to medium-low and bring to a boil.
- Once boiling, cover with a lid and turn the heat down to low and allow the berries + dates to cook until soft, around 5-10 minutes.
- Transfer ingredients into a blender; add vanilla, lemon zest, pinch of salt and optional floral/adaptogenic additions. Blend until smooth.
- Serve warm or transfer to jar and store in an airtight jar for up to one week.
SPRINGTIME, BEAUTIFYING RECIPES:
