One of the great things Friends of Zenger Farms does in our neighborhood is to put on some wonderful weekly cooking demonstrations to teach people in the community how to prepare meals from fresh ingredients. All summer long, rain or shine at the Lents International Farmers Market, they work to show off how easy healthy eating can be once you have a few techniques and ingredients under your belt.
We were especially inspired by a recent gluten free crêpe and flatbread demo by Durga Fuller. Durga is an amazing home cook who blogs about nutrient dense, allergen free diets at The Cook Awakening. We especially liked her recent post about the challenge of traveling with food sensitivities. She was kind enough to share two of her amazing recipes and some photos from her recent rainy day demo that we think you will really enjoy trying at home.
Coconut Flour Crêpes
• 4 eggs
• 1/4 cup organic coconut flour
• 1/4 cup organic coconut yogurt or milk
• 1 tsp salt
• Water as needed to achieve the desired texture, which should be like a thick whipping cream
• Ghee as needed to grease pan
• Optional additions: cinnamon, nutmeg, vanilla, stevia – use less salt if you go in the sweet direction.
Mix all the ingredients together and whisk until smooth. Let sit for a few minutes.
Place a cast iron or ceramic coated skillet over a medium heat until hot enough for water to pop when a few drops are splashed on it.
Grease liberally with ghee. Pour ¼ to ½ cup of batter into the center of the pan and swirl the pan to spread it.
Let set completely, and turn when golden brown.
Repeat until batter is finished.
Serve as a wrap for breakfast burritos, aram sandwiches, or whatever strikes your fancy. Think ‘crepe’!
Copyright 2010 The Cook Awakening
Gluten Free Sourdough Flatbread
• 3 cups sourdough sponge
• 1 tsp Celtic Sea or Himalayan pink salt
• about 1 cup water to thin, depending on thickness desired
• ghee or coconut oil for cooking
Mix all ingredients together and cook it by the ladle full on a fairly hot griddle with plenty of ghee or coconut oil.
Spread the batter a bit with the bottom of the ladle after you pour it.
Should be lacy and browned, needs plenty of fat on the griddle.
Comes out like a thin pancake, or a thick dosa.
Great with soup, with Indian food, and makes a good rollup sandwich, too.
Depending on the size of your griddle, you should be able to make them pretty large. I’ve been using about 1/2 cup of batter per flatbread piece.
Makes approximately 5 – 6 pieces, depending on thickness and size of flatbread.
Copyright 2009 The Cook Awakening