Sans gluten / Sans lactose / Vegan / Végétarien

Maki with coco almond butter by Beautyfood Cooking

Preparation tips

2
Very easy

Crepe:

  • 50 g wheat flour type 55
  • 15 g cornstarch
  • 10 cl non drairy drink Amandina
  • 5 cl of water
  • 1 tsp of neutral vegetable oil
  • 1 pinch of salt
  • 10 g dark chocolate dessert

Inside:

  • 2 bananas 
  • 2 tbsp coconut almond butter 
  • 2 pears 
  • 50 g buckwheat 
  • 60 g sugar 
  • 40 cl of water

Crepe dough : 

  • Combine cornstarch with water in a bowl. 
  • Place the flour with the salt in a bowl, then add the water + cornstarch, the Amandina drink and the oil. 
  • Mix until obtain a smooth dough without lumps. 
  • Melt the chocolate in a double boiler (or in the microwave) 
  • When melted, add a little crepe dough and mix.  
  • In a hot and lightly oiled pan, cook the crepe dough.
  • Then cover crepe dough and cook each side for a few minutes like a classic pancake. 
  • Repeat for the second pancake.

Garnish : 

  • Peel the pears, remove the seeds and cut into small pieces. 
  • Then put the buckwheat, water, sugar and pears in a small saucepan. 
  • Bring to a boil and cook over low heat for 30 minutes.
  • Increase the heat and stir to remove the excess water and obtain like a caramel.
  • Let cool down before refrigerating for 30 minutes.

For mounting :

  • Spread the filling over the entire crepe. 
  • Place a peeled banana on the edge and roll the crepe around.
  • Cut slices with knife and repeat for the second crepe.
  • Serve with melted chocolate for a “sauce”.
  • Notes: - You can use a bamboo mat to roll up your maki more easily. - For even more texture, you can also leave the skin of the pears, according to your wishes.

Recipe made by @BeautyFood Cooking for Perl'Amande

PERL'AMANDE PRODUCTS
USED IN THIS RECIPE

Almond Coconut Butter

Butter

Almond - Coconut

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