Paleo Almond Crepes (Paleo, GAPS, Keto, GF, DF)
There were some things that I thought I would just never have again when I was diagnosed with celiac disease.
Yes, I did go down the rabbit hole of store bought GF versions of these foods and decided they weren’t for me because:
They’re crazy expensive.
They don’t taste good… which just makes me more depressed about missing the real version of the food
MOST IMPORTANTLY: THEY DID NOT MAKE MY TUMMY FEEL GOOD!!!
After a lot of exploration, I realized I needed to be full paleo (grain-free, bean-free, legume-free) in order to really feel good.
As you can imagine the options in the grocery store diminished further and I resigned to eating leaves and chicken for the rest of my life.
Eventually, once I was able to crawl my way out of my little cave of self-pitty, I found my ambition again. I put myself to work figuring out how to make delicious versions of these things for myself.
Some of my favourite paleo creations so far?
Paleo Almond Crepes
(PALEO, GAPS, GF, DF)
TIME: 30 minutes
1/4 cup almond flour
1 tsp vanilla extract
1 tbsp coconut oil
1/4 cup almond butter
1/2 cup raspberries
1) Whisk the eggs in a bowl with the almond flour and vanilla extract until well combined. Then, set aside.
2) Warm a crepe pan or large flat skillet (about 9 inches), over medium heat and use paper towel to rub the coconut oil on the pan to grease it.
3) Scoop your crepe batter into the frying pan and tilt the pan with a circular motion to ensure the batter coats the surface evenly. You can decide the thickness of your crepes by choosing how much batter you use for each. I recommend using about 1/4 cup at a time.
4) Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
5) Repeat until you are out of batter.
6) To serve, fill each crepe with almond butter, fold in a triangle and top with raspberries (or whatever fruit you prefer)… drizzle some maple syrup on there too, if you’re not keto and/or wanna live a little!
7) Eat it, love it, feel good.
NUTRIENT INFO (per serving): 252 calories, 21g fat, 7g carbs, 3g fiber, 2g sugar, protein 11g.
If you make this recipe, please feel free to take a pic and tag me on instagram @realistic.holistic and use #realisticholistic :) I’ll be sure to share your culinary adventure!
COMMENT below if you have any questions or suggestions!
SHARE this with someone you know who is going gluten-free, celiac or really just anyone who is living a gluten-free lifestyle!
As always, thanks for stopping by!
Kisses & kombucha,
P.S. If you’re like I was and you’re struggling after being diagnosed with celiac, I’ve got something for you.
THE REALISTIC HOLISTIC QUICKSTART GUIDE TO GOING GLUTEN-FREE IS A COMPLETELY SIMPLIFIED ROADMAP TO STARTING YOUR GLUTEN-FREE JOURNEY THE RIGHT WAY!
Don’t fall into all the traps I did.
I can’t tell you how many times I “got glutened” when I thought I was eating safe foods because I didn’t know that “spices” as an ingredient could contain gluten or that products that you would assume are gluten-free like Emergen-C have gluten snuck in there. (Also though… why guys? Do you really need gluten in a vitamin C powder… common)
This guide breaks down what is gluten-free and what is not. It gives you allllll those sneaky names for hidden gluten that might not be so obvious. It points out certain products to be weary of. AND it provides you with 7 breakfast, 7 lunches and 7 dinners that are all gluten-free, paleo, and dairy-free. These recipes will show you that being gluten-free can also be totally delicious. Plus, I’ve focused on meals containing nutrients that will help you heal your gut even faster!