Savoury buckwheat crepes, filled with avocado, sweet potatoes, spinach and hummus

Breakfast

21 Aug

SERVES: 6

PREP TIME: 20mins

COOK TIME: 15mins

A great healthy twist on a breakfast sandwich, buckwheat is packed full of all the nine essential amino acids, making this dish a complete protein source, as well as being wheat and gluten free

Ingredients

CREPES

300g of buckwheat flour
2 eggs (flaxseed if vegan, 1 tablespoon flaxseed with 3 table spoons of water = 1 egg)
500ml of water
250ml of oat milk or whole milk
1 pinch of salt

FILLING

3 avocados, sliced
3 cooked roasted sweet potatoes, cubed
260grams of spinach, steam cooked
6 tablespoons of organic hummus

Method

Whisk the flour, eggs, milk, water and salt until smooth
Heat a 10-inch diameter non-stick frying pan over a medium heat; brush pan with oil.
Add a ladle of batter mixture to frying pan; tilt to coat the bottom (keep it thin)
Cook the crepe until it turns golden brown, then using a spatula turn the crepe cooking it for a further 30-40 seconds.
Transfer to a warm plate, covering with a warm towel and repeat for the rest of the batter. Make sure the crepes are not stacked directly on top of one another, but placed a paper towel.
Then add your ingredients, as you wish. I love to add a tablespoon of hummus, spreading it on the crepe first, adding a handful of the sweet potatoes, a handful of spinach and a topping it off with sliced avocado.
Cook for 10 minutes. Leave to stand for 15 minutes to cool.
Any left-over crepes can be kept for three days in the refrigerator. Just cover them with cling film.

Subscribe to the Compassion Cure Newsletter

Science, Simplified. Health, Humanised.

Join thousands of people exploring actionable insights that prioritise science backed health tools the the lens of compassion.

Subscribe for a kinder, smarter path to well-being from Sarah Ann a registerest nutritional scientist and imperfect human.

SUBSCRIBE HERE

Gluten FreeVegetarianCan Be Vegan

Sarah Ann Macklin, ANutr

Sarah Ann Macklin, is hailed as the Jamie Oliver of the nutrition world by Marie Claire. Sarah is an award-winning AfN-accredited nutritionist, and is well-respected in her field.

She is a renowned podcast host, public speaker, TEDx speaker, international model, and health journalist, and was named Woman of the Year in 2019 by Rake Magazine.

In addition to her personal accomplishments, Sarah Ann founded the Be Well Collective, a not-for-profit organization that focuses on preventative mental health initiatives. Her top 4 UK podcast, Live Well, Be Well, has garnered significant success and furthered her reach in the health and wellbeing space.

In 2018, Sarah Ann presented her findings on dietary guidelines and their connection to the Type 2 diabetes epidemic at the European Parliament in a campaign called "Big Food and Big Pharma: Killing for Profit?" Two years later, she launched a public health campaign through her book, The Great British Veg Out, which encouraged the UK to implement its 5-a-day initiative gaining support from Gary Barlow to Victoria Pendleton.

Drawing from her 15 years as a successful international model, Sarah identified the lack of nutritional guidance for young women and men in the industry. This inspired her to establish the Be Well Collective, which has since hosted education summits for up to 500 attendees at a time, conducted over 20 workshops, and launched two mentoring programs, as well as providing online resources weekly. So far, Sarah and her organization have supported over 1000 young people in person, providing essential and sometimes lifesaving services.

Sarah's 2019 TEDx talk, "Are models, role models?" further solidified her role as a recognized public speaker on physical and mental health. She has also contributed to esteemed publications such as the Financial Times, Telegraph, Evening Standard, Women's Health, Esquire, Mr Porter, and Harper's Bazaar.

https://www.youtube.com/@livewellbewellsarah