No sugar, dairy or wheat in this recipe. Make it for your children or even eat it for breakfast.
It’s rich in nutrients, protein and enzymes.
5-6 ripe bananas pureed in blender and poured over a large dehydrator sheet. Dry approx 10-14 hours; checking after 8 to make sure it’s not getting too dry. Keep your temperature between 110 and 115 so you don’t kill the enzymes. This should be the consistency of a fruit roll up, pliable yet firm. Cut into 4″x 2″ strips.
1 cup raw macadamia nuts soaked for 4 hours, rinsed and drained
1 cup raw cashews soaked for 4 hours, rinsed and drained
1 large organic lemon juiced
4 tsp raw honey
2 tsp Bragg’s Liquid Aminos (do not substitute soy sauce here)
1 tsp vanilla
2 tsp water
Combine in food processor until creamy
2 1/2 cups strawberries
1-2 T raw honey
Blend in blender until smooth.
Pour strawberry sauce on a large plate in a thin layer. Reserve some for on top of crepes. Very important as the sauce softens the crepes to an egg crepe consistency.
Place scoops of filling on 4×2 squares and roll up.. Be generous here, they should be full. Place on plate but don’t let crepes touch one another.
Pour remaining strawberry sauce all over the top and top with additional strawberry slices.
Let sit 2 hours before serving as the sauce needs to soften the shells.
Can be made the day before and stored in the refrigerator.
For raw food coaching and instruction find me at [email protected]
Photo by Laura Levy
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