I haven't posted in forever.

This blog sure has taken a backseat over the last year and a half.  Don't get your hopes up, it still probably will take a back seat.  Life has too many other priorities going on.  Right now I just a tool to let me store/organize recipes that are healthy for Brady (with all his allergies) and for us.  And, pinterest doesn't work if you don't have a picture to pin on the site you want to pin, or if you created something yourself without a picture.  So I'll be posting lot's of pictures I've googled that match what I need so I can get our recipes pinned.  But atleast I will change the background so I don't have to wait a whole more year for it to be in season like we did last year. :)  If you want ideas for whole food recipes without a lot of common allergens, keep checking out our posts or swing by the pinterest board.

Brady loved this recipe and I was so impressed as well!


Gluten and Allergen Free, Whole Grain Crepes, with Raspberries and Vanilla "Yogurt"
1 batch of crepes (recipe below)
raspberries
coconut milk vanilla yogurt

Wrap the raspberries and yogurt inside the crepes and enjoy!

Whole Wheat Gluten Free Crepes

(I will edit this next time so the cup measurements are included, not the gram measurements. Most good gluten-free sites use weights instead of cup measurements.  I usually convert recipes after I use my kitchen scales to see what the amounts are.)

85 g buckwheat flour
50 g quinoa flour
50 g sorghum flour
20 g tapioca starch
20 g potato starch
½ tsp salt
3 large eggs or egg substitute
1 ¾ to 2 cups water

Heat a skillet on medium to medium high heat.  Blend all ingredients until smooth in a blender.  Spray skillet with nonstick spray.  Fill a ¼ cup scoop or ¼ cup measuring cup about three quarters full and dump the batter onto the skillet.  Work quickly to smooth the batter out thinly in a circle.  Once the batter starts to bubble, flip it to the other side.  Crepes should cook about 30 seconds per side.  Store the cooked crepes on a plate inside a ziplock bag until all the crepe batter has been cooked, so they don’t dry out before you are ready to serve them.