2/3 c. organic buckwheat flour
2/3 c. water
2 T unsweetened original almond milk
2 eggs
1 t sea salt
dash cinnamon
2 T. organic virgin coconut oil for frying
Filling:
1 medium organic apple
1 T. organic virgin coconut oil for frying
1 T. cinnamon
dash cayenne pepper
1 T. sunflower seeds
Garnish or Toppings (Optional):
sprinkle of coconut
drizzle of agave nectar or honey
fresh ground flax
Cover and cook crepe on medium low heat (about 3 on an electric stove) for 2-3 minutes. In a separate pan, saute filling ingredients over medium-low heat 4-5 minutes until apples are soft. When crepe is finished, remove from pan and add apple filling ingredients. You may wish to garnish it with a sprinkle of coconut flakes or a drizzle of agave nectar (or honey). I sprinkled some freshly ground flax over the top right before serving for extra protein and fiber. Fresh ground flax has a delicious, nutty taste which goes well sprinkled on top of practically any dish.
Nutrition Note:
This recipe is a nice low glycemic index (G.I.) version of a typical "sweet" breakfast option. I think it would go over well with children or others with a sweet tooth- they won't realize that you're cheating them out of the high carb sugar spikes you normally get with white rice flour, tapioca flour, sugar, and prepackaged gluten free breads and cereals :)
The buckwheat is a great source of fiber (low net carbs) and apples with skin also offer fiber and many vitamins, making the whole shabang a low G.I. plate of yum. I add cinnamon to further lower the glycemic index and add a great taste. If you haven't read anything on the subject yet, there have been many reports and recent studies which support the essential role of cinnamon in a diabetic diet (or for everyone- no one needs a sugar rush!)
One of my pet peeves is the misconception that for a breakfast to be low carb or low glycemic index, then it must be eggs- only eggs. My parents are on South Beach diet and they're not big cooks at all; they eat eggs every morning since eggs are low carb approved. Eggs...eggs...eggs... I'm snoring already! If a healthy diet was that monotonous, no one would really follow it! These types of recipes are my way to showing others (Mom, read this!) that healthy low G.I. breakfasts are easy and delicious (and not just eggs... or eggs with spinach... or eggs with turkey bacon... or any kind of blasted plain eggs! Though these recipes are great and I have quite a few of them :) )
The buckwheat is a great source of fiber (low net carbs) and apples with skin also offer fiber and many vitamins, making the whole shabang a low G.I. plate of yum. I add cinnamon to further lower the glycemic index and add a great taste. If you haven't read anything on the subject yet, there have been many reports and recent studies which support the essential role of cinnamon in a diabetic diet (or for everyone- no one needs a sugar rush!)
One of my pet peeves is the misconception that for a breakfast to be low carb or low glycemic index, then it must be eggs- only eggs. My parents are on South Beach diet and they're not big cooks at all; they eat eggs every morning since eggs are low carb approved. Eggs...eggs...eggs... I'm snoring already! If a healthy diet was that monotonous, no one would really follow it! These types of recipes are my way to showing others (Mom, read this!) that healthy low G.I. breakfasts are easy and delicious (and not just eggs... or eggs with spinach... or eggs with turkey bacon... or any kind of blasted plain eggs! Though these recipes are great and I have quite a few of them :) )
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