Gluten-free Kale & Spinach Protein Crepes with Tomato, Onion and Coconut Relish

Just getting back to normal routine after being pampered by my mum. Managed to keep my weight loss and I am officially under 70 now 🙂

Sanju (my fiance’) and I have been looking at apartments here and we are glad we found one. He will be moving there soon and I will join him in February after our wedding. The new unit is really cool with a beautiful kitchen 🙂 Can’t wait to start cooking there and the oven is for me and me only-So watch out the space for more baking recipes.

Back to recipe, Kale and Spinach crepes is one of the easiest and yummiest crepes I have made and Sanju who is EXTREMELY fussy about food loved it 🙂 So here you go with the recipe

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For the crepes:

You need:

  • Kale and Spinach-1 handful each-blanced in hot water
  • Ginger-a small piece
  • Cumin seeds-a tsp
  • Salt-to taste
  • Buckwheat and Chickpea flour-1/2 cup each
  • Chili powder-a tsp/more to taste

Method:

  • Blend blanched Kale and Spinach, ginger and cumin seeds to a fine paste and add them to remaining ingredients, add needed water and make crepes 🙂

For the relish/chutney

You need:

  • Onion-1.5 cubed
  • Tomato-2 cubed
  • Coconut-2 tbsp
  • Mustard seeds-1 tsp
  • Oil-2 tsp
  • Sambar powder-1-2 tsp depending on spice level
  • Salt-to taste

Method:

  • In a pan, add 1 tsp oil, onions, let them brown, add tomatoes and let it cool and add coconut and blend them into a very fine paste
  • In the same pan, add oil, mustard seeds, curry leaves (optional), blended paste and sambar powder and add 1/2 cup water, salt and let the paste boil until it reaches relish consistency (Source: My dearest mum)

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Buckwheat Crepe – South Indian style

Being brought up with Indian food, it is hard to not to add spices even in basic salads. I was craving for Dosas, which is a lentil-rice crepe, a usual South Indian breakfast across many homes. I have cut down rice completely, so it was hard to make one without it until I laid my eyes on organic buckwheat flour. My life hasn’t been the same since 🙂 If not smoothie for brekky, it is definitely a crepe. I usually make Spinach crepe. Time for change. I tried to do something more close to home.

Ingredients

  • Buckwheat flour-1/2 cup
  • Chickpea flour-1/2 cup
  • Spinach, coriander, curry leaves, chives-2 handfuls finely chopped
  • Dietary fibre powder-1 tbsp
  • Green chilli-1, ginger-a small piece, garlic-1 pod, curry leaves-5, grated coconut- 1 tbsp, fennel seeds -1 tsp -blend them together to a fine paste
  • Red onion-1/2 finely chopped
  • Water-(you need enough water for runny consistency)
  • Salt-to taste
  • Oil-a tsp for crepe

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Method

  • Mix them all together except oil and make crepe on a hot pan. I topped with chilli and lentil powder [ask for chutney powder in Indian shops ]

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Serves: 2 people

Spinach protein crepe

Spinach protein crepe

I have these 5000+ recipes, I am trying to make them all vegan and healthy. This is one such recipe where there were loads of non-vegan ingredients that have been replaced. I also had a conversation with my trainer Cam who was talking about how gluten-free diet aids in weight loss for many people. I have to do more research in trying to make recipes gluten-free. Used buckwheat flour and chickpea flour. Best crepe I have ever had in my life 🙂

Ingredients

  • Buckwheat flour-1/2 cup
  • Chickpea flour-1/2 cup
  • Spinach, coriander, curry leaves, chives-2 handfuls finely chopped
  • Dietary fibre powder-1 tbsp
  • Dry chilli powder, cumin powder-1 tsp each
  • Red onion-1/2 finely chopped
  • Water-(you need enough water for runny consistency)
  • Salt-to taste
  • Oil-a tsp for crepe

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Method

  • Mix them all together and make crepe on a hot pan.
  • You could either eat it by itself or with some chutney.
  • Very healthy, high in protein and fibre

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Serves:2-2 people