So I’ve been working on a crepe recipe using plant based ingredients that are dear to me – still a work in progress. But fortunately, during the process, I came up with this simple SheetCake(?) and whipped up an AvocadoHazelnut Chocolate Cream = delicious layered treat. It’s SO easy it’s a matter of throwing ingredients into a blender and BAM! I love to use almond flour for its chewy texture and amaranth flour for its nutty flavour – both are gluten free. My story behind crepes…my dad is a crepe master (thin, crispy edges, & melt in your mouth GOOD). When I was a sprout, he would make them on special occasions and as soon as that sweet, slightly burnt butter smell hit the airwaves, we’d line up in anticipation. It didn’t take long for word to spread amongst family & friends of our dressed to the nines, drool worthy, crepes. Fillings of choice included fresh berries, peaches, asparagus & hollandaise, or just drizzled with fresh lemon juice and sprinkled with berry sugar.
- 2 cups unsweetened almond milk
- 3 tbsp chia seeds
- 3/4 cup almond flour
- 1/2 cup amaranth flour
- 2&1/2 tbsp almond butter
- 2 tbsp pure maple syrup
- 1/2 tsp pure vanilla
- 1/4 tsp sea salt
- 1 cup hazelnuts, roasted & chopped (350*F for 15-20mins or until fragrant)
- 1 med/large ripe avocado, peeled & pitted
- 3/4 cup unsweetened almond milk
- 1/2 cup organic cocoa powder
- 1 tsp pure vanilla
- 1&1/2 tbsp raw honey or pure maple syrup
- 1/4 tsp sea salt
Combine the almond milk and chia seeds in a bowl and stir well. Allow to sit for 15mins. Add the remaining ingredients to a high speed blender or food processor. Stir the almond milk/chia seed mixture and add to the blender. Blend on high for 1-2mins until the mixture is smooth.
Prepare a baking sheet with parchments paper - use parchment paper both ways if it doesn't cover the edges of the baking sheet. Preheat the oven to 350*F. Pour the cake batter onto the prepared baking sheet. Evenly spread out keeping about 1inch from the edges. Bake for approximately 30mins or until edges are browning. The middle should feel 'sponge-like' if you were to touch it. Remove from the oven and allow to completely cool. Lift one edge of the cake from the pan using the parchment paper and continue to slide off onto the counter. Use a knife to trim the edges of the cake. Cut into desired size pieces. Time to build your cake or refrigerate for later. Should keep in the fridge for 3-5 days.
Add 1/2cup of the roasted/chopped hazelnuts, avocado, almond milk, cocoa powder, vanilla, honey/maple syrup, and sea salt to a high speed blender. Blend on high until smooth. Store in an airtight container in the fridge. Good for up to 3days.
~Use the remaining 1/2cup of roasted hazelnuts as a topping; OR you could add more to the blender (chocolate mixture) for more nuttiness - to taste.