Berries & Cream Crepes

Ingredients:

100 gr. Oats flour
1/2 cup almond milk
1/4 cup water
2 eggs
1 dates
Vanilla, cinnamon
Coconut oil

Toppings:

Berries nice cream, chocolate drops gluten free.

Instructions:

Mix all ingredients into a blender until combined.
Heat up coconut oil in a pan over medium heat and bake the crepes briefly (1-2 minutes) on each side, until golden brown and then flip over.
Serve your crepes with berries nice cream and your favorite toppings.
Enjoy it!

Blueberries nice cream:

1 ripe banana, chopped & frozen *, 1/4 cup frozen blueberries* and 1-2 tbsp water.

In food processor, combine all ingredients. Blend until smooth consistently.

*Note: Freeze overnight.

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My love Story

My husband and I met in January 2016 through a Christian webpage, what started as a simple acquaintance was becoming a friendship and the conversations were becoming more frequent, which gave me the feeling of having known him for a lifetime . In April of that same year he came to Peru and that's where everything began; the chemistry flowed naturally, and I felt I could trust him, I could be myself and I didn’t need to hide anything. During The time he was in Peru, he met my uncle and aunt, my friends, and the church where I congregated. We had the opportunity to travel to Cuzco and he was amazed at Machupicchu. In August of 2016 I traveled to meet his family and to see his country. At the beginning of the relationship He asked me that 'during the time that we were dating we would not kiss each other in the mouth', I did not expect him to tell me that but I really liked it because he made me love him as a person, love his essence; I know that this is old fas

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Oats banana pancakes 1 cup Oats gluten free 1/2 cup Almond Milk 1 Banana 1/4 tsp maple syrup A bit of cinnamon, Vanilla Coconut oil Toppings: Blueberries, Raspberries and vegan jam Instructions: Put all the ingredients in the blender.( If the pancakes are still too thick, just add a little more milk). Heat up coconut oil in a medium pan on a medium heat. Then add about 2 tablespoons of dough per pancake to the pan and move the pan in a circular motion to shape the pancake. As soon as bubbles form on the surface (after about 2-3 minutes), flip the pancakes and bake for another 2-3 minutes. Serve the warm pancakes with berries and vegan jam, add other toppings as desired. Enjoy it!

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Ingredients 1 cup oats flour (gluten free) 2 teaspoon baking powder 1 teaspoon ground cinnamon ¼ Cup coconut sugar o 2 Teaspoon maple syrup A pinch of salt 1 cup plant milk 1 teaspoon vanilla extract 1 cup carrots, peeled chopped 2 tablespoons raisins o 2 dates 1 flex eggs (1 tbsp flexseed and 1 tbsp water) 2 tablespoons vegetable oil Cream Cashew 100 g cashew (soak with water at least 2 hours or 8 hours) 1/2 cup plant milk (tough) 4 tbsp plant milk (cream cheese) 2 teaspoon maple syrup 1 teaspoon lemon juice Instructions In a blender add in chopped carrots and pulse until fine.To the carrots, add the vanilla, flax eggs, milk, raisins and pulse until well blended and the mix turns orange. The mix will get thick.In a large bowl mix together the dry ingredients: flour, baking powder, cinnamon, salt and coconut sugar. Add the carrot mixture and oil to dry ingredients and stir to combine. Heat a griddle to medium heat. It’s important to have a

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