Delicious Teff Crepes

What are they like? 

- Soft 

- Flavorful

- Great for savory or sweet

For a dessert, enjoy with melted chocolate and whipped coconut cream.

Or, for a savory crepe, sauté some maitake mushrooms with olive oil and bok choy. If you eat meat, you can toss in just a few pieces of smoked salmon and you will have a delicious and memorable meal. 

Recipe

Makes 6-8 crepes, 5 min prep, 12 min cook time 

1 cup teff flour, 157g
1 1/4 cups unsweetened dairy free milk or water, 275g (or more if a thinner crepe is desired)
2 tbsp olive oil, plus more for cooking
heaping 1/4 tsp salt, or less if preferred
2 eggs 

Optional: you can add spices or herbs of your choice, like paprika or black pepper.

Directions: 

1. Begin by warming the water so that the olive oil does not solidify when added to the bowl. Then mix all ingredients together in a large bowl for 1 minute or blend in the blender for thirty seconds.

2. Heat a large skillet over medium heat. I use a twelve inch cast iron which works nicely.* Add one tsp of olive oil (or preferred oil) and then pour in about 1/4 to 1/3 cup of batter (scoop the batter from the bottom of the bowl in case it is not fully amalgamated). Right after you pour the batter into the pan, tilt it around in a quick circular motion to get the crepe batter to spread.

3. Once the crepe is solid it is cooked through and can be flipped. Cook on the second side briefly, about 30 seconds, before transferring to a plate. Add one tablespoon of water if the batter does not spread to 1/4 inch thickness.

4. Once cooled to room temperature, the crepes can be kept in the fridge for about 2-3 days in an airtight container.

*If you are not used to cooking crepes, you will have to make a few to get the hang of it. If they break, you are probably trying to flip them too soon. You can oil the pan again after cook a few crepes to help them release. 

Easy Chocolate (or Carob) Pudding, 5 ingredients

What is it like? 

- Chocolaty

- Rich

- Silky Smooth

Recipe

This recipe can be doubled.

4 oz silk tofu
1/2 cup coconut cream
10 dreid medjool dates (mine were small, if yours are big you can use fewer)
1/2 tsp vanilla
1 tbsp carob powder, or more to taste OR cocoa powder
1 tsp lecithin, optional

Directions:

1. Blend the ingredients for about 2 minutes, until smooth (it can take a couple minutes for the dates to completely break down).

2. Pour the pudding into three small bowls, cover, and place in the fridge.

3. I like to garnish the pudding with plain whipped coconut cream. Coconut flakes and a few carob or chocolate chips are also a great addition.

TIP
This dessert is best the next day. The medjool dates, even after being blended, need time to soak up the liquid before becoming a completely silky pudding.

Scrumptious Pumpkin Crepes

What are the flavors? 

- Pumpkin

- Melted chocolate

- Toasted Pecans

Recipe

Find the crepe batter recipe here. It can be made 1-2 days ahead.

4 servings, 10 minutes prep and cooking

1 cup pumpkin puree
2 tbsp honey OR agave for vegan
1 tsp cinnamon
1/2 cup pecans 

Chocolate sauce
1/2 cup semi sweet chocolate chips or preferred chocolate, melted
1 tbsp dairy free milk OR regular milk 

Directions: 
Over low heat, stir the first three ingredients until warmed and incorporated. Then remove from burner. 
Heat the chocolate with the milk for 30 second intervals in the microwave until melted. Be sure to stir between each interval. If the chocolate feels hot the touch, allow it to rest at room temperature for a few minutes to finish melting. 
Then, fill the warm crepes with 1/4 pumpkin filling and drizzle with chocolate sauce and garnish with pecans. 

Blueberry Coconut Pudding

What is it like? 

- Rich 

- Blueberry 

- Coconut-y

Recipe

3-4 servings, 10 minutes prep, 0 minutes cooking

1/2 cup coconut cream
1/2 cup blueberries, fresh or frozen and thawed
4 oz silk tofu
1 tbsp coconut oil
1 tbsp honey OR 5 medjool dates
1/4 tsp cinnamon
1 tsp lemon juice + zest, optional

Directions:

1. Warm up the coconut cream and blueberries (about 30-60 seconds in the microwave or gently on the stovetop until hot to the touch).
2. Place all ingredient in a blender and blend for about 30 seconds.
3. Pour into serving sized cups or bowls, cover, and refrigerate until cold. It is best the next day, but can be served same day.

TIPS
This recipe is best with tart, flavorful blueberries.
Cinnamon is said to have many evidence-based health benefits, such as reducing inflammation and decreasing the risk of heart disease.
If you do not have blueberries, you can try other flavors of fruit!

Raspberry Pudding

What is it like? 

- Creamy 

- Tart 

- Raspberry 

Recipe

3-4 servings, 10 minutes prep, 0 minutes cooking

1/2 cup coconut cream
4 oz silk tofu
10 small medjool dates
1/4 cup raspberry juice (from about 1 cup thawed frozen raspberries)
1 tbsp lemon juice + zest

Directions:

1. Thaw the frozen raspberries over low heat on the stovetop or in the microwave. Then place them in a sieve over a bowl and press them with the back of a soon until you get about 1/4 cup raspberry juice. You can use less juice, but the flavor will be milder.
2. Place dates, coconut cream, and tofu in the blender and blend for about 2 minutes. If the ingredients are too thick to blend, warm them up (about 30 seconds in the microwave should do it).
3. Add the rest of the ingredients and blend briefly.
4. Pour into serving sized cups or bowls, cover, and refrigerate until cold. It is best the next day, but can be served same day.
5. Serve as is, or with left of raspberry puree, whipped coconut cream, and shredded coconut.
6. TIPS:

Let the pudding sit in the fridge overnight and it will taste much better the next day. The date flavor needs time to incorporate with the rest of the ingredients and the texture will also be more creamy.