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Buckwheat Coconut Crepes w/ Avocado Dill Cream

People often mistake Buckwheat to be a grain like wheat because of its name, but it has nothing to do with wheat. In fact, it is not even a grain, but a fruit seed making it suitable for people with gluten intolerance and for people who are trying to avoid grains. Buckwheat is a good source of many minerals like magnesium, manganese and phosphorus, and is very high in insoluble fiber. It helps control and blood sugar while also helping to maintain a lower risk of diabetes. Moreover, the protein in buckwheat is a high quality protein containing all eight essential amino acids, including lysine. 



We try to include buckwheat in our menu, mainly in breakfast. It can be used for porridges, breakfast loaves, pancakes and crepes, and in the summer I also sprout and add them to our salads. Here is a quick'n'healthy crepe which is made from semi-fermented buckwheat batter made from hulled buckwheat and coconut. It is served with a fresh avocado-dill cream making it a wholesome hearty breakfast with good nutrition, plant-based protein and good fat, all of which are very essential for a good breakfast. 


Ingredients:
  • Organic hulled buckwheat - 1 cup (soaked for 24 hours) 
  • Unpasteurized apple cider vinegar - 1 Tbs (optional) 
  • Shredded coconut - 1 cup 
  • Sea salt - 1/2 tsp
Directions:
  • Wash and rinse buckwheat and soak in 1 cup of filtered water for 24 hours. Optionally add apple cider vinegar to the water to give an acidic soaking medium.
  • Grind buckwheat along with soaking liquid, coconut and salt to a thin batter. Add more filtered water if needed. (I add about 3/4 cup more). Batter should be a thin batter for making crepes. 
  • Heat a cast iron or non-stick pan and make crepes. Pour about 1/4 - 1/3 rd cup of batter and tilt the pan around to shape the crepe. 
  • Serve it with freshly made avocado dill cream (recipe below) 





Avocado Dill Cream:
Ingredients:
  • Avocado - 2 (well ripened)
  • Dill - 4-5 stems
  • EV olive oil - 1 Tbs
  • Himalayan pink salt - as per taste
  • Freshly crushed black pepper - 1/2 tsp
  • Lemon juice - 1 Tbs
Directions:
  • Separate the dill leaves from stem. Chop the tender stems very fine. Roughly chop the leaves.
  • Take out meat from avocado and mash well with a fork.
  • Add all other ingredients and whip well.
  • Serve immediately, enjoy!!



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Comments

  1. Delicious and another healthy recipe from you Mini. Love it. Thanks for sharing with Hearth and Soul blog hop.

    ReplyDelete
  2. This looks pretty amazing! I LOVE buckwheat groats, and use fresh ground flour often. Much more mild and lovely tasting than the toasted flour that most people are familiar with. Featuring your recipe this week on Allergy Free Wednesday, thanks for sharing it with us!

    ReplyDelete
    Replies
    1. Thanks Tessa, glad you like it !!
      Thank you for hosting the Allergy Free Wednesday blog hop :-)

      Delete
  3. These look terrific! I make buckwheat crepes though just from the flour - I've never thought about adding in coconut, what a great idea!

    Your dill cream looks delish!!!

    ReplyDelete
  4. Hi Mini,
    I truly think this buckwheat crepe with avocado dill filling could easily become an addiction. I adore avocado and this blend of ingredients and flavors sounds amazing. Thank you for sharing this delightful recipe at the Plant-Based Potluck Party Link Up! I appreciate it!

    ReplyDelete
    Replies
    1. Thanks Deborah :-) yes, avocado dill cream is addictive ;-)

      Delete
  5. What a beautiful clean recipe. I've just found your blog and I love it. Thank you.. :-)

    ReplyDelete
    Replies
    1. Thanks Karen, glad to meet you and to have found your blog too !! I will be a frequent visitor :-)

      Delete

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