Looking through old pictures the other day I got reminded of these really yummy raw banana crepe rolls which brought back some very happy memories. The texture of the dehydrated crepes is just incredible and it’s a very comforting dish as well, perfect to prepare at home as we approach holiday season. I intend to update this post with new and more pictures soon – I just felt like I had to share it with you already. 🙂
This recipe can be easily adapted to the ingredients you have at home – you can top it with a good amount of fresh fruits, marmalade, cashew vanilla cream and / or some melted, homemade chocolate. You will need bananas for creating the crepes that hold everything together.
It can be a nutritional breakfast or dessert, or even a snack for in-between meals, and kids are going to love it too. 🙂
So here are my raw banana crepe rolls made with fresh fruit, strawberry marmalade and crunchy granola!
- 3-4 ripe bananas
- Pinch of cinnamon
- 2-3 pears, cut in small cubes
- 2-3 handfull ripe strawberry
- 2 tbsp coconut sugar
- 1 banana, sliced
- Oatmeal granola/ other crunchy granola
- Blend all ingredients in a blender for about 30 seconds or until well combined. Divide the "banana dough" in half and spread evenly across 2 dehydrator sheets forming a thin layer. Dehydrate at 40 °C for about 8 h. Your crepes should come off the sheet easily.
- Wash & cut the strawberries and add them to a frying pan together with the coconut sugar. Cook for about 10 minutes while stirring until a lovely delicious marmalade texture is achieved. The longer you cook the thicker will be your marmalade, so adjust texture as desired and set aside with other ingredients for assembly.
- Form your banana crepe rolls with the pear filling inside and use all toppings to decorate your dish as desired. Enjoy!
- For the banana crepes you need a dehydrator and the teflex sheets.
Raw and unsalted almonds are a tasty and nutritious snack packed with plenty of health benefits. Full of minerals (magnesium, potassium, calcium), vitamin E, proteins and fibre.
Almonds can be consumed as raw butter, raw almond milk (a great alternative to dairy milk) or ground into a flour to make delicious desserts.
This time I got inspired to create a salty-sweet recipe, a healthy version of the traditional Spanish “Tostada” – toasted bread served with tomato, olive oil, salt & pepper.
My dehydrated raw “tostada” is crunchy, delicious and super nutritious!
- 500 gr raw almond pulp*
- Pulp from 5 ½ cucumbers (through juicing - I use the Essenzia Slow Juicer)
- Pulp from 1 celery stalk (through juicing)
- Pulp from 2 handful fresh basil (through juicing) or finely cut
- 5 tbsp tamari
- 2 cold pressed olive oil
- 4 tbsp nutritional yeast
- 2 tbsp coriander seeds, ground
- 2 tbsp black sesame seeds
- 4-5 ripe avocados
- 4 tbsp nutritional yeast
- 2-3 tbsp cold pressed olive oil
- salt & pepper to taste
- Mix all ingredients in a bowl using your hands until it's all well combined. This mixture makes about 4 full dehydrating sheets and I divided each sheet into 4 slices (4 "toasts").
- Press the mixture on the dehydrating sheets until you have an equally even surface and dehydrate at 40 degrees for 11-12 hours.
- Mix all the ingredients in a bowl for about 2-3 minutes using a fork.
- Serve the "tostada" fresh or store the raw almond toasts in a paper bag for up to 5 days (making sure that it's sealed well and airtight).
- *Almond pulp - for this recipe I've taken the remaining pulp from soaked almonds used to make almond milk with the Essenzia Slow Juicer.
Chia seeds come from a flowering plant in the mint family that’s native to Mexico and Guatemala.
Despite their tiny size, they are among the most nutritious foods on the planet. It contains calcium, phosphorus, manganese and is a great source of Omega 3 fatts.
When soaked, the chia seeds increase 12 times their volume making a perfect healthy & filling breakfast option.
Just 28 grams or about 2 tbsp serving of chia has 11 grams of dietary fibre — about a third of the recommended daily intake for adults. Adding some chia to your diet is an easy way to make sure you’re getting a good amount of fibre, which is important for digestive health.
I am usually using the chia seeds for breakfast adding a fruit topping with some caramel sauce, or goji berries and agave with a sprinkle of vanilla powder. The options and endless and not only for breakfast or sweet dishes but you can add the chia to anything else desired like salads or different main dishes because the chia seeds are tasteless and will not affect the flavor of your food.
- 4 tbsp chia seeds
- 1 cup coconut milk / other nut milk
- 1 tbsp agave syrup
- 1/4 tsp vanilla powder
- 1 big slice of papaya, diced
- 1/ 2 persimmon, diced
- 1/2 pomegranate
- 1 tbsp chia topping (a mix of various seeds)
- 2 tbsp coconut chips
- 2 tsp caramel paste, optional (coconut milk + dates)
- Add 2 tbsp of chia seeds in each jar / cup (I am using 2 medium jars) and mix both with half cup of coconut milk, the vanilla powder and some agave syrup. After that soak it for a minimum of 30 minutes. When you can see that the consistency changes you can begin adding the topping starting with the diced fruits and finishing with the chia topping and a sprinkle of coconut chips. 🙂
- The caramel I used on top was an extra element taken from leftovers from the day before. If you would like to add it to your jar as well just blend some dates and coconut milk in a food processor until you get the caramel consistency. The taste is absolutely fabulous!
- This is one of my favorite breakfast which I am delighted to share with you and I hope that one day this will be your favorite as well! <3
- You can also leave the chia seeds soaking overnight in the fridge and in the morning just add the topping and your energy breakfast is ready to go! 🙂