A Superfood Crepe...and it's Gluten free!!

Superfood. Crepe. Gluten Free. Those words should not go together. Today they do.
Are you so excited??

I am obsessed with crepes. I love those little luscious french pancakes filled with anything from tons of fruit (so healthy) to Nutella (not so much but who cares if you have so much fruit). During our gluten free experiment I had my weekly crepe-crave, so I set out to make a gluten free superfood version. :)

Ingredients

1 cup white rice flour

3/4 cup water

3/4 cup Almond milk

1 egg

1 tablespoon cinnamon

Pinch of salt

3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes

You can fill your crepe with anything you wish...but if you really want to make yourself feel healthy fill with my faves:

1 carton low fat greek yogurt

2 Bananas

2 cups Blueberries

Directions

Batter:

In a mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients, except the melted butter, into the center of the well and whisk together until just combined. The mixture should be like VERY loose.  If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.

*Tip: Crepe batter can be made up to 2 days in advance, covered and refrigerated.

Crepes:
Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. It should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).

Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom.

When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
Fill with your favorite toppings and enjoy!

Quinoa. The Ultimate Superfood.

Quinoa.

I cannot stress enough the power of this beautiful beautiful grain.  This delightful gluten free filler delivers all of the nutritional benefits of animal protein without the fat and calories. Please please I am begging you to cook this up and have it in your fridge all week!! Your possibilities are endless as you can add it to soups, cold salads, side dishes, pilafs...I have been using it in particular as a meat substitution in all my Mexican dishes and I don't miss the meat one bit.

Directions:

Using two cups of liquid per cup of quinoa. combine liquid and quinoa in a sauce pan or rice cooker. Bring the mixture to a vigorous boil, then lower heat and simmer, covered, until quinoa is tender but still chewy and white spiral-like threads appear around each grain, about 15 minutes. 

You can make a larger batch of quinoa and store it in your refrigerator. During the week as you need it, pull the desired amount of cooked quinoa from your refrigerator and add to your favorite recipes.

I am pretty sure they sell it at most local grocery stores...we get ours at BJs (similar to Costco) and it lasts FOREVER. 

Here is where to get it online:

Amazon 

Nature's Earthly Source