Having been gluten free for over 15 years I was super skeptical when I heard that there was a flour that most people with gluten sensitivities could digest well. So I researched and read some books on Einkorn flour and how the modernization of heritage wheats had contributed to the chronic digestive disturbances of up to 80% of the world’s population. It’s not just the hybridization but also the chemicals used in growing and processing grains and most commercially grown plants that causes rampant digestive problems throughout humans.
But for today’s recipe I’m just going to share that I notice that Einkorn is the only wheat that I can eat without noticing digestive distress, bloating, sluggish mood and energy shifts. I don’t eat it often because I’ve found so many foods and alternatives to wheat that I really don’t miss anything.
But then there are crepes. I’ve never found a good replacement for crepes.
This recipe comes from very simple ingredients and is super easy to make. I stew apples for the inside but obviously you can put anything you like.
- 2 eggs
- 1/2 cup milk or alternative
- 1/2 cup water
- 1/4 tsp salt
- 1/4 tsp coconut sugar
- 2 T melted butter
- 1 cup Einkorn flour (my fave)
Mix the top 6 ingredients in a bowl. Add flour as nonstick pan is heating. I use cast iron for all my nonstick needs.
Oil pan with avocado or vegetable oil. Pour even amount in middle of pan. Swirl pan to distribute batter in very thin pancake. Flip once and fill with your desired filling.
Serve with maple syrup &…
- 4-5 organic apples peeled and sliced
- 2-3 T butter
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1 tsp honey
In a heavy bottomed covered pot place all ingredients stir often and cover. 15 min until soft and aromatic.
Let me know how you like them.