Don’t you just love Summer?
Beautiful days filled with sunshine, blue skies, warm weather, early morning walks, afternoon naps,
drives to the country for a picnic & easy evening dinners on the patio. I love Summer for all it has to offer – especially berries. Really, I just can’t get enough. The other day, my Little One and I drove
to a berry farm outside the city for the freshest (just picked) basket in town. Only a handful made it home with us… I may have eaten the rest.
Blueberry season is just starting here, but for some of you it’s been in full swing for a while. What have you been making with these flavourful delights? Right now, they haven’t made it very far into my baking…I rinse them in the colander with intention, but they are in my mouth and gone before I even have time to figure out what I want to make with them. Sometimes you don’t need to make anything more at all – they are enough.
So fresh, so sun soaked you can taste it, so delicious.
I’m working on a recipe for a blueberry lemon bar. That combination sounds so good to me…just have to figure out a tasty gluten-free crust. But for today, they made their way into our breakfast crepes.
Blueberries and buckwheat complement each other nicely. Just the two of them…
However, when you add in a hint of cocoa, a sprinkle of sugar and just enough hemp hearts for a
little bit of je ne sais quoi? (truly, no one will have any idea what that added nutty flavour is –
but they’ll love it) – it really brings this combination over the edge, into a level of delectability
that is definitely worth exploring.
Warning Outrageous dancing to Paul Simon’s Graceland has been reported after consumption
of unexpectedly fantastic gluten-free blueberry buckwheat crepes.
Enjoy and have a fabulous Summer weekend!
Gluten-Free Blueberry Buckwheat Crepes
2 cups buckwheat flour
1 Tbsp cinnamon
2 Tbsp cocoa powder
1/4 cup organic sugar
1/4 cup Hemp Hearts (more on the benefits of hemp hearts to come...)
1 cup almond milk
1 cup water
1 tsp vanilla
In a medium bowl, mix together flour, cinnamon, cocoa powder. In a measuring cup,
mix together milk, water & vanilla. Slowly pour into dry mixture. Mix together until smooth
and slightly runny (medium-lightweight consistency, pourable and spreadable in pan) – depending on your buckwheat flour, you may need to add a bit more liquid to thin out.
Heat up a Tbsp of butter, olive oil or coconut oil in a pancake pan – pour and spread mixture to form a medium sized circle (crepe). Cook until golden brown, flip and do the same on other side. Enjoy with fresh blueberries!