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Buckwheat Crepe Cake - Gluten Free Cake

Buckwheat Gluten-free Crepe Cake with Chocolate Avocado Filling and Hazelnut Cream

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Ingredients

Buckwheat Crepes

Chocolate/Carob Avocado Filling

  • 2 avocados (2 large or 3 small)
  • 1/4 cup cocoa (or carob)
  • 1 1/2 cups powdered rapadura (or other sweetener, as needed)

Hazelnut Cream

  • 1 cup hazelnuts (soaked nuts are preferred)
  • 1 cup water
  • 1/4 cup water (for gelatin)
  • 4 tsp gelatin
  • 1 Tbsp ghee (or coconut oil)
  • pinch unrefined salt
  • 1 Tbsp maple syrup (use alternative sweetener as needed. 1 1/2 scoops stevia is a good substitute)

Instructions

Buckwheat Crepes

  • Mix buckwheat flour, water, and water kefir. Let sit covered 12+ hrs.
  • Blend together salt, eggs, honey, ghee, and soaked flour.
  • Heat a 8 inch/20 cm skillet. Brush with fat (butter, coconut oil, ghee) and ladle batter, swirl around to distribute the batter in the pan.
  • Cook 3-5 min on one side, flip and cook 2 min on the other. Flip off the pan onto a plate, pile up with the rest of the crepes.

Chocolate/Carob Avocado Filling

  • Place all ingredients into the bowl of a food processor.
  • Process the ingredients in a food processor until smooth.

Hazelnut Cream

  • Roast hazelnuts in a 350F/180C oven for 5 min. You don't want to actually roast them but dry the peel. When the nuts have cooled, place them in a dishtowel and roll around to rub off the peel. Pick out from the peel and place in a cup or jar with water till covered. Soak 8+ hrs.
  • Drain the hazelnuts, blend (in a blender, food processor, or immersion blender) with one cup water until hazelnuts or finely ground. Squeeze the milk through a nut milk bag or cheesecloth.
  • Sprinkle the gelatin on 1/4 cup cold water, let sit to bloom.
  • Heat the hazelnut milk with salt, ghee, and maple syrup until it starts to steam. Stir in the bloomed gelatin. When it cools to room temperature, I put it in the freezer to speed up the firming process. Every 10 min or so, mix with a mixer or immersion blender until the mixture has firmed up.

Putting the cake together

  • Spread filling on a crepe, lay on another crepe, layer on for a total of ten crepes, leaving the top crepe bare. Spoon on the hazelnut cream, using the back of the spoon to jiggle the cream smooth.
  • Let sit for at least two hours before serving. Pour more hazelnut cream overtop if desired.