Banana-Yam Pancakes, Wraps, and Cannolis.
Preparation:
Combine all ingredients in a food processor or high-speed blender. Mix until pancake-like consistency, adding orange juice as needed. Take large spoonfuls or serving spoons of batter and shape discs or squares for pancakes and wraps on teflax paper on dehydrator trays. Dehydrate for 8-12 hours depending upon desired consistency.
To make cannolis check pancake discs after 5-6 hours. As soon as batter is no longer wet and slightly pliable, shape into empty cannolis. Use paper towels, or paper dowels to keep cannoli shape from collapsing. Dry until firm, but not hard. Stuff with Sweet Cream and sprinkle semi-sweet chocolate chips over the cream. Place in refrigerator for about one hour, and serve.
Sweet Cream (raw).
Preparation:
Combine all ingredients except for coconut oil in a high speed blender. Mix on high until creamy and smooth. Add coconut oil and continue blending. Serve as is, or use to make ice creams. Keep refrigerated up to one week.
Serving suggestions:
Use with Banana-Yam Cannoli recipe.
Ingredients:
1 cup macadamia nuts (soaked 8-12 hours)
¾ cup cashews (soaked 6-8 hours)
¼ cup raw agave nectar
2 T raw coconut oil
1 ½ tsp non-alcoholic vanilla extract
1 tsp raw vanilla powder
2 T lucuma powder
3-6 drops vanilla flavored SweetLeaf liquid stevia
1 cup (more or less) coconut water
Ingredients:
Extra large sweet potato/yam (peeled and chopped)
2-3 small/med bananas (peeled and chopped)
1 cup Brazil nuts (ground to a powder)
½ cup flax seeds (ground to a powder)
¼ cup raw pecan butter
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp non-alcoholic vanilla extract
2 T raw agave nectar or raw honey
Dash of sea salt
½ cup to 1 cup raw orange juice (as needed for consistency)
Preparation:
Combine all ingredients in a food processor or high-speed blender. Mix until pancake-like consistency, adding orange juice as needed. Take large spoonfuls or serving spoons of batter and shape discs or squares for pancakes and wraps on teflax paper on dehydrator trays. Dehydrate for 8-12 hours depending upon desired consistency.
To make cannolis check pancake discs after 5-6 hours. As soon as batter is no longer wet and slightly pliable, shape into empty cannolis. Use paper towels, or paper dowels to keep cannoli shape from collapsing. Dry until firm, but not hard. Stuff with Sweet Cream and sprinkle semi-sweet chocolate chips over the cream. Place in refrigerator for about one hour, and serve.
Sweet Cream (raw).
Preparation:
Combine all ingredients except for coconut oil in a high speed blender. Mix on high until creamy and smooth. Add coconut oil and continue blending. Serve as is, or use to make ice creams. Keep refrigerated up to one week.
Serving suggestions:
Use with Banana-Yam Cannoli recipe.
Ingredients:
1 cup macadamia nuts (soaked 8-12 hours)
¾ cup cashews (soaked 6-8 hours)
¼ cup raw agave nectar
2 T raw coconut oil
1 ½ tsp non-alcoholic vanilla extract
1 tsp raw vanilla powder
2 T lucuma powder
3-6 drops vanilla flavored SweetLeaf liquid stevia
1 cup (more or less) coconut water
Ingredients:
Extra large sweet potato/yam (peeled and chopped)
2-3 small/med bananas (peeled and chopped)
1 cup Brazil nuts (ground to a powder)
½ cup flax seeds (ground to a powder)
¼ cup raw pecan butter
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp non-alcoholic vanilla extract
2 T raw agave nectar or raw honey
Dash of sea salt
½ cup to 1 cup raw orange juice (as needed for consistency)
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