No Sugar Added Divine Chestnut Crepes
BY DEBBY SIEGEL & CHRIS POWERS
Breakfast of champions includes more than my daily allowance of sugar? What?
I became a vegetarian in January, 2015 as a New Year’s Resolution and have since migrated toward eating entirely plant-based. The crazy fact is, Oreos are vegan. Vegan or plant-based eating doesn’t mean I have been eating entirely healthier. Sugar is plant-based. Although the sugar industry has actively fought to change public opinion about the health effects of sugar, we know today that sugar impacts just about every organ system in the body. And not in a good way. So my 2018 resolution is to attempt to stick to the American Heart Association’s recommendation of no more than 6 teaspoons (25 grams) or 100 calories per day of added sugar. This is the recommendation for women, you fellas get 3 more teaspoons for no more than 9 or 150 calories a day.
Enter any grocery store and the first section you’re directed into will contain food-based, refrigerated juice smoothies and protein drinks. They are all the rage. But the sugar content of most is astronomical. Some of Naked’s juice drinks contain over 60 grams of sugar, that’s more grams of sugar than a 12 oz. can of their parent company’s soda – Pepsi! And Coca-Cola’s Odwalla beverages have enough sugar to send a kid up the face of El Cap in record time. Next time you’re lured into this front-of-the-shop aisle and find yourself reading the labels, check out St. Louis made, plant-based Karuna beverages. They are sweetened with monk fruit and Chinese dates. And one we selected to create a breakfast recipe with — Divine Chestnut — has just 8 grams of sugar per 12 oz. As my vegan-chef boyfriend and I are seeking ways to make a satisfying breakfast without any added sugar, we tested out this one below for crepes. And there were divine.
As I look for ways to fuel my upcoming days with less sugar, I’ll be documenting my resolution throughout the year with recipes to help me stick to that under 25 grams of added sugar per day number. Here’s one I’ll likely make with Chris often, just switching out the filler with seasonal fruits…
No Sugar Divine Chestnut Crepes:
1 cup flour
1 12 oz bottle of Karuna Divine Chestnut
2 Flax Eggs (see below for recipe)
1 tsp Vanilla
1 tsp cinnamon
3 medium size Honey Crisp Apples
1 D’Anjou Pear
2 Tsp Coconut Oil
2 tsp Cinnamon
2 tsp Vanilla
pinch of salt
- Preheat the oven to 350º
- Cut apples and pears into square chunks
- Stir together fruit chunks, with coconut oil, vanilla, cinnamon and salt
- Bake fruit for 30 minutes at 350º
- Make Flax Eggs –
Coffee grind 2 Tablespoons of flax seeds. Put it in a separate bowl.
Add 6 Tablespoons of warm water. Mix well.
Refrigerate for 15 minutes or more, while you wait for the apples to finish baking.
- When oven timer goes off, turn off oven (important step!), but leave fruit in there to keep it warm.
- In large bowl, mix together flour, Karuna Divine Chestnut, flax eggs & cinnamon
- Heat a 12-inch nonstick skillet over medium heat.
- Add 1/4 of the batter and swirl to completely cover bottom of skillet. Cook the thin crepe for about 2 minutes, until the bottom is light brown. Loosen with a rubber spatula, turn and cook the other side.
- Fill & serve hot!
Makes 4, no sugar added servings!
Carpe your Crepes!
Please let us know how you like this recipe. If you have any suggestions for recipes you’d like to see, let us know! Debby@YoGoGirls.com
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