11 Feb Carob “chocolate” crêpes with macadamiabutter (vegan, low histamine)
May I introduce you to a new, delicious, fluffy, chocolaty crépe recipe? My classic crépe are super delicious too, but this combination here with coconut milk, cinnamon, vanilla and carob powder is simply divine. If freshly made macadamia butter is used as a topping, well I´m in breakfast heaven.
For this recipe I´ve chosen ingredients that are very low histamine, making it with as little allergens as possible. I used spelt flour, replaced refined sugar with with coconut sugar and normal baking powder with my low histamine replacement. Macadamia butter is a great low histamine topping alternative. You can find the recipe here! If you use apple sauce instead of coconut oil the crépes are even oil free.
Due to my histamine intolerance I try not to eat cacao powder and use carob powder instead. The taste reminds a bit of cacao but it is not bitter, rather fruity, naturally sweet with a touch of caramel. Thus, when baking, the sugar can be reduced.
Carob is the roasted, ground pulp of the carob tree and a real nutrient bomb. It is super well tolerated, contains little fat but a lot of fiber, calcium and iron.
Of course you can use normal cacao powder for this recipe if you are not allergic.
Have you already tried my juicy carob brownies? I promise you will become a carob fan.
Have fun with trying the recipe!
Carob “chocolate” crépes with macadamiabutter (vegan, low histamine)
- 2 cups spelt flour ((240g))
- 1 cup coconut milk or plant milk ((240 ml))
- 1 1/2 cups water ((360 ml))
- 1/8 cup coconut sugar
- 2 tbsp carob powder or normal cocoa powder ((sieved))
- 1 tsp baking powder replacement *
- 1 tbsp coconut oil ((melted - or use apple sauce))
- 1/2 tsp ground vanilla
- 1/2 tsp cinnamon ((optional))
- 3/4 cup macadamia nuts ((unsalted))
- For the crépes add the spelt flour, coconut sugar, carob or cacao powder, vanilla, cinnamon and baking powder to a mixing bowl and mix well.
- Slowly add the plant milk and the water to the dry ingredients and mix with a snow bean to get a smooth dough (it is liquid). Add the coconut oil or the apple sauce and let the dough rest for a short time.
- Lightly coat a pan with some coconut oil and heat it at the highest level. Then reduce the temperature to medium heat.
- Place a small trowel full of dough in the center of the pan, lift the pan and move slowly in circles to spread the dough. You can also use a silicone spatula.
- Bake the crêpe for about 2 minutes, turn and bake again for 2 minutes from the other side. Use the rest of the dough exactly the same way.
- For the macadamia butter , place the nuts in a small blender and continue mixing until you get a creamy mass. It does not take a long time because they are very soft and have a high fat content.
- Roll the prepared crêpe carefully, place on a plate, sprinkle with the macadamia butter and decorate with fruit.