Coconut flour crepes with banana, honey and walnuts

Serves 1

You can make this without the tapioca flour, just leave the water out. I like the texture better with tapioca, coconut alone seems to be dryer. You can replace tapioca with rice or plain flour.

This is great for a breakfast or dessert, or half of this as a snack. You could use chocolate sauce, whipped cream, different nuts, berries etc...

Ingredients

2 eggs

1 tbsp coconut flour

1 tbsp tapioca flour

1 tbsp water

1 tbsp chopped walnuts

½ banana cut in half length ways

1 tsp honey

Method

Whisk your eggs, tapioca flour, water and coconut flour together. The mix should be quite thin. In a large pan heat some coconut oil/butter the pour in all your mix and swirl the pan to coat the pan evenly. Cook on a medium heat until the top is set, and then flip onto your plate. I find that if you try turning it over in the pan to cook the other side it breaks, so make sure the top is set. Place your banana, then honey and then sprinkle with your chopped walnuts. Roll up and eat!

Date, walnut and banana loaf

1 cup chopped pitted dates

1 cup boiling  water

1 tsp baking soda

1 tbsp butter

3 eggs, beaten

2 ripe bananas, mashed

¾ cup chopped walnuts

1 tsp vanilla extract

½ cup coconut flour

¼ cup other gluten free flour

1 tsp baking powder

Method

Put dates, boiling water, baking soda and butter in a bowl for half an hour to soften. Preheat oven to 180° c, Grease or line a 22cm loaf tin. Put eggs, walnuts, vanilla and banana. Combine with date mixture, baking powder and flours, mix altogether and place in tin. Bake for 35-40 mins or until loaf springs back when lightly touched. Leave in for 10 mins before turning out onto a wirerack. You could use any combination of dried fruit