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Banana Cinnamon Crepes With Berry Ice Cream and Mango [Vegan, Raw, Gluten-Free]
Alright. So these are so loopy yummy. I inhaled all of them inside minutes and it is a true miracle I used to be capable of maintain off till I obtained some semi-decent images. The crepes themselves style like banana bread and if you happen to roll them up they’d be a terrific, wholesome, and…
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To make the crepes:
- Mix the bananas with the cinnamon and coconut mylk till clean. Pour into skinny circles on parchment paper lined dehydrator trays (I used a 1/4 cup of batter per crepe), or baking pans, and “bake” in your dehydrator at 115 levels for 3 1/2 hours or in your oven at its lowest temperature. The tip outcome you need is crepes that do not stick in your finger and if you press on them. I examined mine all through the “baking” course of; for awhile the batter was nonetheless liquidy and my finger would simply transfer it round, then it began getting extra stable however once I poked it a bit dough would follow my finger and break off from the crepes, then lastly I used to be capable of press on the crepes and my finger got here away clear. At this level, take them away from the warmth and allow them to cool for 20-Half-hour. Gently pull them away from the parchment paper and there you go!
To make the ice cream:
- Mix the bananas and berries till clean. Unfold this inside your crepes, together with the chopped recent mango and berries, and adorn with cinnamon and mint leaves.