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Activated Buckwheat Crepes with Caramelised Bananas

TIME

Prep Time: 15 mins + overnight to soak (activate) the buckwheat kernels 

Cook Time: 30 mins


SERVES
4 (Makes 10 medium sized crepes)
CREATED BY

Conscious Grounds Kitchen / Naomie Hare & Mina Inuzuka

Activated Buckwheat Crepes with Caramelised Bananas

GF, DF, Nightshade free, Contains Eggs*.

Ingredients - Buckwheat Crepes:

Ingredients - Miso Caramel:

Ingredients - Miso Caramel:

Method - Buckwheat Crepes:

  • Drain and rinse the soaked buckwheat kernels
  • Combine soaked buckwheat kernels and all other crepe ingredients, except coconut oil in a blender
  • Start blender on the lowest setting and bring up to high, blending until smooth consistency and no lumps remain, making 1200mls of batter
  • Heat a medium-large pan on medium heat and add 1 tsp coconut oil or enough to lightly coat pan
  • Pour ½ cup of batter into the pan per crepe
  • Rotate the pan so the crepe batter can spread evenly into a larger and thinner size
  • Cook until the top of the crepe is set and flip using a spatula, cook until golden brown

Method - Miso Caramel:

  • Combine all ingredients, except lime juice, into a blender
  • Start on the low setting on blender and gradually bring up to the highest setting to achieve a smooth consistency
  • Add mixture to a small saucepan and bring to a gentle simmer
  • Simmer for 30 minutes using a spatula to scrape down the sides and the bottom of the saucepan so it does not burn
  • After 30 minutes the miso caramel should be golden brown and have reduced into half of the starting amount
  • Take off the stove and mix in lime juice
  • The mixture will slightly thicken when cooling

Method - Caramelised Bananas:

  • Cut bananas in half (long way) down the centre of each banana
  • Place the bananas cut side into the coconut sugar to coat
  • Heat medium-large sized fry pan or cast iron skillet on medium heat and add 1 tsp coconut oil or enough to lightly coat pan
  • Place bananas sugar side down into the oiled pan and and cook until caramelised, soft and golden brown
  • Serve these warm on top of crepes with miso caramel sauce.

History & Benefits

In this recipe we soak our buckwheat kernels for at least 12-24 hours before use. This an important process to practice when using any whole grains, beans, legumes, nuts or seeds.

All whole grains, beans, legumes, nuts and seeds contain an anti-nutrient (which our bodies cannot properly process) called phytic acid. This anti-nutrient inhibits the absorption of other nutrients such as protein, iron, calcium and zinc that are present by bonding to these proteins and minerals. This means our food can travel through our body without us being able to properly absorb all the good stuff that has been locked away! By soaking these ingredients in water with salt we are starting a fermentation process, breaking down the phytic acid. The phytates leach into the soaking water which is discarded afterwards and then we rinse our soaked product before using it. This means the phytic acid has been broken down and we are able to better digest and access all the amazing resources in our food.

When soaking the buckwheat we are unlocking the nutrients in our food, making them accessible to our bodies, allowing for proper and easier digestion when eating and also making the kernels easier to cook and prepare!

Santos Organics is proud to partner with Conscious Grounds Kitchen

This recipe was developed in collaboration with Conscious Grounds Kitchen expert team of chefs and nutritionists. Conscious Ground Organics is a certified organic farm and earth education centre in Byron Bay. Their philosophy is to bring compassion, love and healing through the food they grow, while the affiliated Conscious Ground Kitchen is dedicated to providing the most delicious, nutrient-rich food products for your home, because great nutrition is vital for a healthy lifestyle.