Raw Banana Crepe Wraps with Strawberries

Oh man, who new raw food could be this good?

As limiting and restrictive a raw vegan diet can be, I find myself TOTALLY in love with many of the recipes I find or create that are uncooked. Since I’m new to a lot of these raw breakfast foods, I find myself constantly falling in love every morning with a batch of whatever is coming out of the dehydrator. These crepes are on the same level as my date pecan pancakes, except a hell of a lot easier to put together. Plus, they’re super inexpensive and easily made with items you probably always have on hand. These are a must try!

4 ripe bananas

2 tsp ground flaxseed

1 tbsp water

Sliced strawberries

CASHEW CINNAMON FILLING

1 1/2 cups raw cashews, soaked for two hours

1/2 cup almond milk or water

2 tbsp maple syrup

1 tsp ground cinnamon

Dash of nutmeg or cloves

  • For the crepes, puree bananas, flaxseed and water together in a blender til smooth
  • Pour into pancake size crepes on dehydrator sheets (about 1/8″ thick) and dehydrate at 105 degrees for 6 hours (if they’re still sticky to touch, let them go for longer)
  • When done, blend all cashew filling ingredients together in a blender until smooth
  • Pour filling into crepes, top with strawberries and then fold over into crepes

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Lisa is the founder of The Vegan Pact and a vegan personal chef.

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