Lately I have been drawn to eating what I can only refer to as a very “third eye” type of diet.
What do I mean by this?
Your third eye is one of 7 energy centers in your body, also known as chakras. Located on your forehead between the eyebrows, the third eye is the chakra that governs intuition, psychic ability, dreams, wisdom and imagination.
If you meditate frequently and/or engage your intuition and mind intensely, you might be taxing your third eye a lot – which will then need replenishment, often in the form of food.
Now let me just say, I meditate a LOT. I am a big fan of meditation and over the past several months I have really adapted my life to include a mega dose of daily quieting & refocusing of the mind. I’ll do about 30 minutes in the morning and 30 minutes before going to bed. And usually I’ll listen to a meditation on my commute as well. I just love it!
Now, I have no scientific evidence to back this up or anything like that but ever since I’ve upped my daily meditations, I have been wildly craving the same odd bunch of foods day after day – purple & red berries, dark chocolate, almond butter, and various grass-fed raw dairy products (cheese, yoghurt & kefir). This is coming from someone who barely ever used to eat chocolate, let alone crave it. Many times I will feel drawn to eating some sort of combination of these foods during or immediately after I meditate. Interesting, right?
From studying the chakras, I do know that berries and chocolate nourish the third eye and these are the very foods I’ve been obsessed with the most. Seriously Cannot.Get.Enough. The body’s cravings are truly fascinating!
Anyway, I bring all this up because when I recently found a package of rice flour tucked away in the pantry, my first thought was: “How can I use this to incorporate more chocolate and berries into a meal?” 🙂
Rice flour is not something I cook with very often. Or ever I should say! I don’t quite remember how I ended up with it in the house but after some experimenting, I managed to mix up a batter with a consistency that looked somewhat like pancake batter. And voila – I present to you light & fluffy gluten-free rice crepes (with a special third eye nourishment filling ~ love it!!)
In the spirit of kitchen creating, the end result came out quite well!
Gluten-free Rice Flour Crepes (with chocolate almond butter & jam filling)
½ cup rice flour (I used white rice flour but brown should work as well)
½ cup coconut milk
1 tbsp butter (melted)
½ tsp vanilla
¼ tsp salt
dash of maple syrup
dash of cinnamon
additional butter and/or coconut oil for the pan
**I added some water into the batter to thin it out more (this is what happens when you play around in the kitchen!) Probably about ¼ – ½ cup but use your own judgment here**
2 heaping spoonfuls almond butter
1 heaping spoonful raw cacao powder
Organic bilberry jam (or your favourite kind of jam)
Raw cacao nibs (optional)
1. Place the rice flour in a medium bowl. In a separate bowl, combine coconut milk, maple syrup, vanilla, melted butter, & water together. Add the wet ingredients slowly to the rice flour, whisking until all lumps are dissolved. Add salt & dash of cinnamon to the batter.
2. Heat a pan over medium-low heat. I used a combination of butter & coconut oil to cook the crepes with – really flavorful! Slowly pour a small amount of the batter into the pan, swirling it around so that it just covers the pan bottom.
3. The crepe will cook for about a minute or two on one side. Flip to the other side and cook just until it looks lightly golden brown. Put aside on a plate.
Now the fun part – crepe fillings!
You can fill these crepes with anything you want, making them sweet or savory.
If you want to go with what I did:
1. In a little bowl, mix together almond butter & raw cacao powder. Sprinkle in some raw cacao nibs for added crunch if you like.
2. Spread some of the almond butter mixture onto one side of the crepe, followed by a generous spread of bilberry jam.
3. Roll up your crepes and sprinkle with cinnamon. I totally would have drizzled these with some chocolate sauce for a nice touch but I will be honest, I was too hungry!
This recipe makes about 5 delicious crepes.
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