Currant Tart

The first time I had currants was working at Garden Dreams. We had a couple bushes at the farm. I had no idea the berries were edible or better yet, delicious. They're really tart but paired with creamy coconut and sweet almonds they are perfect. The recipe for the almond tart came from this shortbread recipe. 

I made this on a weekend when my sister and I stayed at home alone. We ate lots of ice cream and watched the Lizzie McGuire movie. Ya!

Red Currant Tart

Crust:

2 cups almond flour
1/2 cup softened butter

1/3 cup confectioners’ sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 tbsp honey
1 teaspoon vanilla extract

Toppings:

1 bunch red currants

1/2 cup dark chocolate chips

Cream:

1 can full fat coconut milk, chilled overnight in fridge

1 vanilla bean, scraped

1/3 cup powdered sugar

To make crust:

Place dried ingredients in a food processor and blend. Add wet ingredients and blend again. Mixture will be soft. Also you can do this all by hand.

In a 10 inch pie pan, spread out the cookie mixture on the bottoms and sides just like a pie crust. It's very sticky so you can use a greased spatula or just your hands to help you along. Cover with plastic wrap and refrigerate for 1-2 hours.

Preheat oven to 350 degrees. Remove plastic wrap and prick dough with a fork all over. Bake for 15-20 minutes until crust is a nice golden brown color. 

Let cool on a rack for 5 minutes. Sprinkle chocolate chips over the crust and let melt for 5 more minutes. Carefully spread chocolate with a spatula over the bottom of the crust. Let crust cool completely, then chill in refrigerator until ready to serve.

To make coconut whipped cream:

Chill ceramic bowl and beaters in freezer for 10 minutes. Remove can of coconut milk from fridge. Scoop out the cream on top and place into chilled bowl. Beat on low increasing speed until medium. Add in vanilla bean caviar and powdered sugar gradually. Increase speed up to high until the mixture looks like whipped cream! 

Pour into chilled tart.

Top with currants. I kept the fruit on the vine- people can pick them off as they eat. It's prettier that way.

Tart keeps in the fridge for 1-2 days.

Lemon Poppyseed Pancakes

I originally saw a recipe for these lemon pancakes in a recent issue of Instyle that uses quinoa and rice flours. These are the perfect pancakes for spring! However, I lost it while my sister was turning the house upside down. I did find a similar recipe on Food and Wine's website. We've been trying to work towards a more minimalist life. There's a blog in which the author has a total of 50 personal possessions (clothing, furniture, technology). That goal was tried and failed, but I think it is a gradual process. By the way, he doesn't count kitchen supplies, things that are shared by the family etc. He does count books though which are the hardest things to cut down on for me (and dresses). Anyway, Kelly and I have been giving more and more things away and I feel so much better. The feeling will be even greater once I cut down even more I think. I love the idea of being able to pack everything you have easily so you can go anywhere on a whim. As a side note, my mom (the hoarder) thinks we're nuts and goes through our donation bags all the time to rescue our stuff.

3/4 cup quinoa flour

3/4 cup brown rice flour

1 tablespoon arrowroot powder

2 tablespoons raw cane sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 1/2 cups buttermilk 

2 large eggs

2 teaspoons vanilla extract

zest of 2 lemons

3 tablespoons lemon juice

2 tablespoons poppy seeds 

6 tablespoons butter, melted and cooled

Firstly you want everything at room temperature. Sometimes I just leave the eggs and butter out overnight for ease the next morning. Whisk dry ingredients together in a small bowl. Mix all the liquid ingredients together in a medium bowl. Add the dry ingredients to the liquid. Then cook pancakes on a skillet over medium heat with plenty of butter. I used a 1/3 cup measure. This recipe makes enough for about 4 people. Serve with maple syrup and butter.

Coconut Cherry Cobbler

Cooking gluten free and vegan recipes generally directs me to a lot of paleo sites. Surprisingly I really like all of the recipes! They are really creative and use ingredient in ways I never thought of. For example, this cobbler from Predominantly Paleo. The recipe was fantastic and I'll definitely be making it again. 

2 cups cherries, pitted (I used frozen)

1/4 cup cane sugar

1/4 cup coconut oil

1/4 cup coconut flour

1/4 cup coconut shreds (unsweetened)

1/4 cup sunflower seeds

1 tablespoon brown sugar

1 tablespoon arrowroot powder

1/2 teaspoon cinnamon

Pinch sea salt

Preheat oven to 375 degrees. Add the cherries to the bottom of a small dish. I think mine was 5x7?? I have no idea really. Do what you want. I am the worst blogger. Anyways sprinkle cherries with 1/4 cup sugar.

Combine the rest of the ingredients minus the coconut oil. Then add the coconut oil and use your hands or a fork to cut into dry ingredients.

Bake for 25 minutes until lightly golden brown on top. Serve warm or cold. If the cobbler is served cold, it's extra crunchy! Yum!

Flourless Extra-Fudgy Brownies

For my sister's birthday a couple weeks ago I got her a cookbook called Flourless: Recipes for Naturally Gluten-free Desserts. This afternoon I made the first recipe from it, and so far I am very impressed - the Double Chocolate Brownies are probably my favorite brownies I've ever had, much less baked myself. For me, a perfect brownie = crisp on the outside + moist on the inside + lots of chocolate flavor. These ones fit the bill.

Double Chocolate Brownies
From Flourless: Recipes for Naturally Gluten-free Desserts by Nicole Spiridakis

5 oz semisweet chocolate
1/2 cup butter
1 1/4 cups dark brown sugar
3 eggs, lightly beaten
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1 1/2 tsp vanilla extract

Chickpea Blondies

Not all of the holiday desserts have to be unhealthy! These blondies taste fantastic. You can even eat the whole pan while feeling good about yourself. At least that's what I did. Then my cousins and sister proceeded to do the same. I made these before I went to Bethlehem, which is also known as Christmas city. They set up little shops all over town like in Europe with local crafts, etc. It was freezing but there was plenty of hot cider and mulled wine. Best of all, it was Rex friendly. Below is a picture of the Bethlehem steel stacks.

 I've made this recipe 3 times in 2 weeks so far. That's how delicious these blondies are. The recipe is from Chocolate Covered Katie, a healthy dessert blog. She's very vegan friendly, so check out the site!

Ingredients

1 1/2 cups (250 g) cooked and drained chickpeas

3/4 tsp baking powder

1/8 tsp baking soda

l/4 tsp salt

1 tsp ground cinnamon

3/4 cup dark brown sugar 

1 tbsp vanilla extract

1/4 cup ground flax seed or quick oats (both are great, though flax has more nutrients by far)

1/4 cup sunflower seed butter

1 tbsp coconut oil

3/4 cup chocolate chips 

Pumpkin Doughnuts

I made these last week for no apparent reason. Just because the recipe looked so good and I had a lot of pumpkin to use (as usual). The recipe is from a blog called Tessa Domestic Diva.

1/4 cup almond meal
1/4 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
2/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons chia meal mixed w/ 2 tablespoons hot water or 1 egg
3/4 cup pumpkin puree
1/4 cup vegetable oil
1 teaspoon vanilla extract

1. Grease 2-3 baking pans and preheat the oven to 350 degrees.
2. In a bowl, whisk together the flours, cinnamon, baking soda, baking powder, and salt. In a separate bowl, whisk together the pumpkin, egg or chia, sugar, oil, and vanilla. Mix the flour into the wet ingredients until a sticky dough forms.
3. Place dough inside a large ziploc bag. Cut a hole in one corner of the bag and pipe some dough into a doughnut shape onto the greased baking pans. Slightly overlap the ends of the dough. I actually made my hole too small so I had to make like 3 circles on top of each other to get reasonably sized doughnuts.

4. If you want cinnamon sugar doughnuts, mix 1 tbsp cinnamon plus 3 tbsp raw cane sugar and sprinkle over doughnuts.
5. Bake in the oven for about 10 minutes until firm. Let rest for a few minutes, the place on wire racks to cool. For chocolate drizzle, melt 1/3 cup chocolate chips and add 1 tsp coconut oil. For glaze mix 1/3 cup powdered sugar with 1 tsp coconut oil and 1-2 tsp almond milk.

Cranberry Apple Tart

Before you make this tart, I just have to warn you-- it's amazing and it'll be gone before you know it! Also don't heat it up before serving. Hehe. I served it at Thanksgiving dinner for my cousin Julian's birthday and it turned into mush. Still delicious though. The recipe is from My New Roots!!! Oh and SURPRISE it's vegan and gluten free! 

For the crust:

1 cup rolled oats 

1/2 cup pecans

1/4 cup honey

1/4 cup coconut oil, melted

1 tsp. vanilla 

1/2 tsp sea salt

75 g whole buckwheat flour (scant 1/2 cup)

For the filling:

1 apple, sliced thin

2 cups fresh cranberries

1/2 cup maple syrup 

2 Tbsp. chia seeds

6 Tbsp. orange juice 

1/4 cup coconut oil, melted

1 tsp. vanilla 

1 tsp. cinnamon

1/4 tsp. cardamom

zest of 1 orange

Simple Apple Crisp

This gluten-free and vegan apple crisp is so perfect for a fall day. With some vanilla ice cream, it's even better! My favorite recipes are the ones that are so simple, they can be made in just a few minutes. I didn't even peel the apples (I used Jonagolds for a sweet taste). The recipe is from The Minimalist Baker!

Apples:
8-10 apples, cored and sliced
splash of lemon juice
1 tsp cinnamon

For the topping:
1/3 cup dark brown sugar
1/2 cup rolled oats
1/4 cup almond meal
1/4 cup gluten-free flour mix
1 tsp cinnamon
pinch salt
1/3 cup solid coconut oil

Preheat oven to 375 degrees. Toss the cut apples with some lemon juice and cinnamon. Add to baking dish. Mix the topping by combining the dry ingredients in a mixing bowl. Then add the coconut oil and mix to form a crumbly mixture. Pour over the apples and bake for about 45 minutes. Serve with ice cream or for breakfast with oatmeal!

Doughnut Cake

This cake literally tastes like a large cake doughnut. So delicous. Oh and did I mention it's both vegan and gluten-free (recipe courtesy of Manifest Vegan)? My advice is to make it now! Some friends and I ate this right after yoga and a wonderful dinner of roasted eggplant with tahini dressing. The cake (with some hot tea) was the perfect end to the night.

For the cake:

3/4 cup sorghum flour

3/4 cup potato starch
1/2 tapioca flour
1/2 cup brown rice flour
1 1/2 tsp cornstarch
2 tsp baking powder
1 tsp salt
1 1/2 cups vegan granulated sugar
1/3 cup sunflower seed oil
2 tsp vanilla extract
1 cup almond milk
2 tbsp vinegar
2-3 tsp cinnamon

For the icing:

1 tbsp coconut oil

1 cup confectioner’s sugar
3 tbsp almond milk

Directions:

Lightly grease a bundt pan and set aside.
In large bowl, mix together sorghum flour, potato starch, tapioca flour, brown rice flour, cornstarch, baking powder, cinnamon, and salt. In mixing bowl, whisk together the sunflower seed oil, vanilla and sugar.
Mix the almond milk and vinegar together and add to the wet ingredients. Add flour mixture a little bit at a time into the wet ingredients, whisking gently.
Spread batter evenly into prepared cake pan.
Bake at 325 degrees about 55 minutes, or until knife inserted in center comes out clean.
Let cake cool and make icing by combining all icing ingredients until very smooth.  Drizzle, slather and spread onto cake. Sprinkle with a touch more cinnamon.

Vietnamese Honeycomb Cake

This cake is called Banh Bo Nuong in Vietnamese. It is definitely tricky to make, so I would follow the directions carefully. I used a combination from 2 different recipes. It's gluten free and dairy free. The taste is subtle and it has a unique texture- kind of gelatinous. It personally reminds me of home and my mother's cooking. The original recipe calls for pandan leaves which I didn't have on hand so I used vanilla instead.

200 ml coconut cream (1/2 can)
150 g sugar (1 cup)
6 eggs, at room temperature
200 grams tapioca starch/flour (2 cups)
2 1/2 tsp SINGLE ACTING baking powder (see below)
1/2 tsp vanilla extract

To make single acting baking powder:
2 tbsp cream of tartar
1 tbsp cornstarch
1 tbsp baking soda
Mix and put in a sealed container.

For the cake:
Weigh out the tapioca flour and baking powder and mix together.
Mix the coconut cream with the sugar until the sugar is dissolved. You may have to heat up the coconut cream a bit to accomplish this. Let cool if it needs to be heated and then add the vanilla extract into the mixture.
Preheat the oven to 350 degrees. Grease a bundt pan generously and place in the oven to heat.
Stir the eggs in a separate bowl gently to mix them together. Make sure the whisk is always touching the bottom of the bowl to minimize air bubbles.
Gently stir the cooled coconut mixture into the eggs. Then working in parts, sift the flour into the wet ingredients a little bit at a time while stirring. Stir gently until there are just a few lumps left. The key is not to over mix the ingredients.
Pull the hot bundt pan out of the oven and pour the batter in quickly. Then bake for 35-40 minutes until nicely golden brown. Let cool for 15 minutes and then unmold.

Ideally you want the cake to rise with all the striations from the air bubbles! This is the correct texture to aim for.

Gluten-Free Brownie Cups

These were made a couple of weeks ago for Nick's birthday. The recipe is from Gluten Free Goddess. My brownies sank, possibly because I used a flax egg for one of the eggs since I ran out! The next time I make this, I will follow the recipe more closely. They still turned out nice and fudgy. Yum!

Ingredients:

6 ounces dark chocolate
1/2 cup canola oil
1 cup brown sugar
1/2 cup almond flour
1/4 cup sorghum flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 eggs
1 tablespoon vanilla extract
1/2 white chocolate bar

Instructions:

Preheat the oven to 350 degrees. Line a cupcake pan with 12 paper liners.

Melt the chocolate over low heat. Set aside to cool. In a separate bowl, mix the sugar, flours, salt, and baking soda together with a wire whisk. Beat the eggs, then add the vanilla and oil. Then add the melted chocolate in gradually. Add in the dry ingredients and stir to combine.

Divide the batter into the cupcake pans. Then drop in some white chocolate pieces in the center for a surprise! Bake for 20 minutes, or so. Take them out of the oven when the middle is still a little runny, and set aside to cool. The brownies will continue to cook while they are cooling, so just remember this!

Brittany and I filled the little cupcakes with some salted caramel topping! I knew there was a reason for messing up the recipe and having the centers sink in.

 

Vegetable Gumbo

I helped a friend make this soup for dinner last week. It was so great, I decided to make another batch! The recipe is from Vegetarian Times. We just harvested some leeks from the farm, so I threw those in too. Did you know you can eat the green part of leeks? They are tender and delicous when they are young.

Ingredients

1/2 cup olive oil

1/2 cup gluten free flour mix (Bob's Red Mill is great)

1 medium onion chopped

1 yellow bell pepper, chopped

4 stalks celery, chopped

1 -28 oz. can fire roasted, diced tomatoes

4 carrots, sliced

3 leeks, sliced

3 jalapenos, diced

2 vegan Italian sausage, sliced

1 tablespoon ground cumin

1 tablespoon dried oregano

1/2 teaspoon cayenne pepper

cajun spices

Directions

Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over medium high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly. The roux will start to give off a nutty fragrance as it is cooking.
Add onion, carrots, bell pepper, and celery to the roux and cook 5 minutes, or until vegetables are softened.

Make sure to keep stirring. Add the spices and cook for one more minute. Then add in all remaining ingredients and 2 cups water. Bring the mixture to a simmer. Reduce heat to medium-low, cover, and cook 20 minutes. Season with salt and pepper and a cajun spice mix.

I served this over wild rice. It's also great with some shrimp too!

Homemade Twix Bars

These are sneakily healthy snack bars. Brittany taste tested them and she expressed a wish that they were healthy. I surprised her when I said that they were vegan, gluten-free, and processed sugar free (well almost)! We then went on to eat the entire tray by ourselves. So healthy is a relative term. The recipe is from Oh She Glows, a great vegan food blog. The dates are an amazing substitute for caramel. No one that ate these could tell and they had such a great flavor.

Crust

• 2 cups crispy rice cereal
• 1/4 cup honey*
• 2 heaping tbsps peanut butter
• 1 tsp pure vanilla extract
• pinch of fine grain sea salt

Date Caramel

• 1 1/4 cups pitted and halved soft Medjool dates
• 1 tbsp peanut butter
• 1 tbsp sunflower seed milk+ additional if needed
• 1 tbsp raw cane sugar
• pinch of fine grain sea salt

Chocolate Layer

• 1 cup dark chocolate chips
• 1 tsp coconut oil  

1. Grease an 8 by 8 inch pan and set aside. Mix together the honey, peanut butter, and vanilla. Add pinch of salt. Pour into a large bowl with rice crisp and stir well.

2. Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. I put this in the refrigerator while I went to yoga for about 1 hour.

3. Soak dates in water for 1 hour until soft (only if necessary) and drain. Place dates, peanut butter, milk, and salt in the food processor and process until almost smooth.

4. Spread caramel layer over top of the crust until it is smooth and even.

5. Melt the chocolate and coconut oil in a small pot over low heat or in the microwave. Spread chocolate on top of the caramel and place in the refrigerator.

6. If you want these to look like traditional Twix bars, slice while the chocolate is almost set. Brittany and I just left it in the pan and broke it into pieces when we wanted to eat some. Store in fridge.

*The author uses brown rice syrup instead of honey. Since I used honey, the rice cereal layer ended up being more chewy than crunchy but I didn't mind!

Seed and Nut Bread

Oh Pittsburgh, you have the worst winter weather. We're all waiting for the Spring to come, but all we're getting is more Winter! To make the best of the situation, I've been making a collection of winter foods. Think homemade hot chocolate, baked macaroni and cheese, and hearty soups. I think these foods will keep me going until the sunshine comes back.
The author of the blog, My New Roots, calls this life-changing bread. It basically is. It's pretty simple to make and delicous. Not to mention packed full of fiber and protein. A farmer friend recommended this blog to me, and I found that I love the nutritional facts and the delicious, healthful recipes.
The only note to add is that the author used a silicone pan, which meant that the bread was more easily removed. I used a ceramic one, which meant that the bread got kind of stuck. I just ate the pieces that were stuck to the pan and served kind of banged up looking bread. Still tasted good though! I got the psyllium seed husks from the East End Coop and it is used to bind the bread.

The Life-Changing Loaf of Bread

Ingredients:
1 cup sunflower seeds
½ cup flax seeds
½ cup whole almonds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil
1 ½ cups water

Directions:
1. In a loaf pan combine all dry ingredients, stirring well.

2. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick . Smooth out the top with wet fingers. Cover and let the bread sit out on the counter overnight to soak up the water.

3. Preheat oven to 350°F .

4. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.

5. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

I ate some toast with some vegan cream cheese spread. Yum! I'm also planning on making some vegan and gluten free reubens (with vegan mayonaise, vegan pepperjack, and sauerkraut) with this bread. I'll post some pictures later.

Peanut Butter Chocolate Chip Cookies

Apparently yesterday (March 1) was National Peanut Butter Lovers' Day! I missed the boat, so today is belated National Peanut Butter Day for me. I first found out about this glorious day on A Nerd Cooks' facebook page, where Lauren posted this recipe for chocolate peanut butter cookies from Averie Cooks. Those look AMAZING and I will definitely be making them soon, but while I was on that website I saw this recipe for Peanut Butter Chocolate Chunk Cookies. And I starting making them right away.

I like this recipe a lot because not only are the cookies sooo wonderfully peanut buttery, but it's also secretly gluten-free, which is interesting for me since I don't usually bake gluten free. I generally don't feel inspired to bake anything if the recipe name makes a bigger deal of what is not included than what is. But these cookies do not have any butter, flour or white sugar, so that's different. It's nice to bake with so few ingredients!

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PEANUT BUTTER CHOCOLATE CHUNK COOKIES

From Averie Cooks

Averie Cooks' note about what peanut butter to use: "Although natural peanut butter or homemade peanut butter may work, I recommend using store-bought peanut butter like Jif, Skippy, Peter Pan or similar so that the cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading while baking."

1 cup creamy peanut butter   

1 cup light brown sugar

1 egg

1 tsp vanilla

1 tsp baking soda

6 oz chocolate (semi-sweet, dark or bittersweet - chopped or, as I did, chips + peanut M&M's!)

Almond Flour Brownies

This recipe is from Bob's Red Mill (a company that is worker owned and has really great grains). It is actually pretty similar to the standard brownie recipe that I use fairly often. I would definitely make it again since almonds and chocolate are delicous. The only picture I have of these brownies is just a little corner of them because when I came home from work one day, that's all that was left. Nick and Brittany...

1/2 cup butter, melted and cooled
1/2 cup dark cocoa powder
1 cup granulated cane sugar
2 eggs
1/2 tsp almond extract
1 tbsp water
2 tbsp corn starch
1/2 cup almond meal/flour (got mine from Trader Joe's)
1/2 tsp baking powder
1/4 tsp salt
1 tsp dried lavender flowers (just because I couldn't resist throwing these in)
1/2 cup chocolate chips.

Mix the dry ingredients including the lavender in a mixing bowl. Then mix the butter, eggs, water, and sugar together. Then add the almond extract. Add the dry ingredients into the wet ingredients, whisking until no lumps remain. Grease a 9x9 inch baking pan. Pour the batter into the pan and sprinkle the chocolate chips evenly. Bake at 350 degrees for about 20 minutes until a toothpick can be inserted into the center and come out clean.

Limoncello Macarons

Macarons are a French cookie made with almond flour so they are gluten free! They come in many different flavors and they are absolutely delicious. They are pretty labor intensive to make traditionally so when I saw this simple recipe on 101 cookbooks, I had to try making them. Check out the site for much prettier pictures. Macarons are absolutely addictive though-I'm warning you now!

14 ounces almond paste (found at Whole Foods)
1 large egg white
1/2 cup powdered sugar, plus more for shaping cookies
1/4 tsp pure almond extract
2 tsp grated lemon zest
1 tbsp limoncello
1/2 tsp fine grain sea salt

I used 2 tubes of Odense almond paste. I will definitely be looking up how to make it myself though. The almond paste is thick, so I recommend using an electric mixer.

Back to the directions. First, blend the almond paste with the egg white and the powdered sugar until creamy. The mixture will be thick. Then add the almond extract, lemon zest, limoncello, and salt until thoroughly mixed.

Fill a small bowl with powdered sugar. Line 2 baking sheets with parchment or wax paper. Preheat the oven to 350 degrees. The author rolled out the dough into logs and then sliced them to make little pillow shaped macarons, but I just dropped a teaspoonful of dough into a bowl of powdered sugar to coat it. Then, making sure your fingers are covered with powdered sugar, pinch the dough into a pyramid shape. The cookies can be placed closely together since they don't really expand while baking.

Banh Xeo (Vietnamese Crepes)

When my mom makes these, they are perfectly thin and crispy with the perfect balance of flavors. Traditionally they are made with fatty pork and fried in a caste iron pan with bean sprouts and green onions. In Vietnam, this is the best street food! I got this recipe from a vegetarian cookbook called Plenty that I got for Christmas and this version has a thicker crepe. I made these on Sunday for Nick's family. It was their first time trying this food and I think they liked it!

Makes 4 thick crepes
For the crepe batter:

1 1/3 cups brown rice flour
1/2 tsp salt
1 tsp turmeric
1 3/4 cup coconut milk (from a can)
1 bunch green onions, green and white parts chopped

Mix the dry ingredients with a wire whisk.

Then add the coconut milk slowly, stirring to incorporate. Then add in the chopped green onions.

Mix the batter and set aside to rest. While preparing the filling.

Vegan Nori Rolls

In my current post-cleanse state I've been super motivated to eat well and cook delicious and nutritious meals and snacks (point of the cleanse has been achieved).   Yesterday I made this recipe as well as two others that I will post on here soon.  Along with the first of many healthy recipes I'm trying, this is also the first recipe from Pinterest (yeah, I'm one of those) that I've made, pinned from this site.  I cheated a bit on the recipe by using out of season veggies and pre-sliced peppers from the store.  Needless to say this recipe will be much more delicious in the summer. 

Raw Vegan Nori Rolls