Type what you have

Ingredients

• ✓ flaxseed meal
• all-purpose flour
• brown sugar
• rolled oat
• chia seed
• egg
• orange
• butter
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan and line with parchment paper.
2. 2 Combine flour, sugar, oats, ground chia seeds, and flaxseed meal in a large bowl; mix well.
3. 3 Whisk eggs lightly in a separate bowl. Mix in orange juice and orange zest. Beat in butter and milk. Add egg mixture gradually to the flour mixture and whisk until well incorporated. Pour batter in the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Josiejo01

Ingredients

• ✓ flaxseed meal
• water
• all-purpose flour
• white sugar
• cinnamon
• baking powder
• baking soda
• salt
• banana
• vegetable oil
• soy milk
• vanilla extract
• walnut
• raisin

Instructions

1. 1 Combine flaxseed meal and water in a cup and set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and dust with flour.
3. 3 Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
4. 4 Combine bananas, oil, soy milk, and vanilla extract in a second bowl. Add flaxseed mixture and stir to combine. Fold in flour mixture in batches, but do not overmix. Fold in nuts and raisins. Fill batter into the prepared baking pan.
5. 5 Bake in the preheated oven until a toothpick comes out clean, 40 to 50 minutes.

By Rita

Ingredients

• ✓ flaxseed meal
• all-purpose flour
• all-purpose flour
• baking powder
• baking soda
• butter
• white sugar
• egg white
• milk
• cranberry
• bran cereal
• orange zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix 1/2 cup plus 2 tablespoons flour, flaxseed meal, baking powder, and baking soda together in a medium bowl.
3. 3 Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg white and milk; mix well. Gradually add flour mixture, beating until well blended after each addition. Stir in dried cranberries, cereal, and zest until well blended.
4. 4 Drop heaping teaspoonfuls of dough 1 inch apart onto ungreased baking sheets.
5. 5 Bake in the preheated oven until lightly browned, about 14 minutes. Cool on baking sheets for 3 to 4 minutes; remove to wire racks. Cool completely.

By Wendy H

Ingredients

• ✓ flaxseed meal
• water
• butter
• sugar
• brown sugar
• coconut oil
• egg
• vanilla extract
• brewers yeast
• salt
• baking soda
• all-purpose flour
• steel-cut oat
• semisweet chocolate chip
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flaxseed meal and water together in a bowl; let sit for 3 to 5 minutes.
3. 3 Beat butter, white sugar, brown sugar, and coconut oil into the flaxseed mixture using an electric mixer until a dough forms. Add eggs and mix well. Pour in vanilla extract and mix to combine. Beat in brewer's yeast, pink salt, and baking soda. Add in flour a little at a time on low speed. Stir in oats, chocolate chips, and cranberries.
4. 4 Scoop cookies onto a baking sheet, flattening a little so they are not balls.
5. 5 Bake in the preheated oven until edges are set and golden, about 12 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely.

By Tausha Jones

Ingredients

• ✓ flaxseed meal
• water
• butter
• brown sugar
• sugar
• egg
• vanilla extract
• all-purpose flour
• brewers' yeast
• baking soda
• salt
• oat
• chocolate chip
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.
3. 3 Beat butter and both sugars with an electric mixer in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Add flax mixture and vanilla; mix until well combined.
4. 4 Stir flour, yeast, baking soda, and salt together in a bowl. Mix dry ingredients into the wet ingredients until well combined. Stir in oats, chocolate chips, and honey. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
5. 5 Bake in the preheated oven until edges are golden, 12 to 15 minutes.
6. 6 Remove cookies from the oven and transfer to wire racks to cool.

By Corey Jordan

Ingredients

• ✓ flaxseed meal
• butter
• pear
• lemon juice
• cornstarch
• rice flour
• brown rice flour
• buckwheat flour
• brown sugar
• baking powder
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cube 1 tablespoon of butter and place in an 8-inch round baking dish.
2. 2 Place pears in a mixing bowl. Sprinkle with lemon juice and toss to coat. Sprinkle cornstarch over pears and toss to coat. Set aside.
3. 3 Whisk white rice flour, brown rice flour, buckwheat flour, flaxseed meal, brown sugar, and baking powder together in a mixing bowl. Cut in remaining butter until the mixture resembles coarse pebbles. Add milk, 1 tablespoon at a time, until dough begins to pull together and form a ball.
4. 4 Pour the pears into the prepared baking dish, covering the cubed butter. Drop walnut-sized balls of dough on top, pushing down to flatten and form a crust.
5. 5 Bake in the preheated oven until top has browned and pears are bubbling, about 30 minutes. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ flaxseed meal
• gluten-free oat
• oat flour
• brewer's yeast
• psyllium husk powder
• cinnamon
• coconut oil
• maple syrup
• molasses
• egg
• vanilla extract
• salt
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
2. 2 Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
3. 3 Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
4. 4 Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
5. 5 Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
6. 6 Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
7. 7 Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Edible Times

Ingredients

• ✓ flaxseed meal
• white sugar
• butter
• shortening
• water
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• brewer's yeast
• salt
• baking soda
• oat
• chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough.
3. 3 Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
4. 4 Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

By Kathy

Ingredients

• ✓ flaxseed meal
• black pepper
• salt
• baking powder
• pecan
• dark chocolate
• vanilla extract
• coconut oil
• orange juice
• white sugar
• almond flour
• water
• cinnamon
• nutmeg
• orange juice
• coconut oil
• pumpkin puree

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. 2 Blend pumpkin puree, 1 1/2 tablespoons coconut oil, 3 tablespoons orange juice, nutmeg, and cinnamon together in a bowl. Refrigerate pumpkin swirl until needed.
3. 3 Combine hot water and flaxseed meal in a small bowl. Stir and let soak for about 5 minutes.
4. 4 Combine flaxseed mixture, almond flour, sugar, 3 tablespoons orange juice, 1 1/2 tablespoons coconut oil, and vanilla extract in a blender and process. Transfer to a bowl. Stir melted chocolate, pecans, baking powder, salt, and pepper into brownie mixture.
5. 5 Spread brownie mixture into the prepared baking pan. Spread pumpkin swirl on top. Run a knife through the mixture to create a pretty marbled look.
6. 6 Bake in the preheated oven for 30 minutes. Cover the baking pan with aluminum foil and return to the hot oven. Bake until brownies are set, about 20 minutes more. Cool completely before slicing and serving, about 30 minutes. Store in the refrigerator.

By likeatcake

Ingredients

• ✓ flaxseed meal
• cooking spray
• coconut sugar
• oat flour
• cocoa
• cacao powder
• baking powder
• vegan dark chocolate chip
• zucchini
• grapeseed oil
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
2. 2 Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
3. 3 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
4. 4 Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
5. 5 Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
6. 6 Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

By Justin Moldenhauer

Ingredients

• ✓ flaxseed meal
• water
• butter
• sugar
• brown sugar
• egg yolk
• vanilla extract
• all-purpose flour
• brewer's yeast
• wheat germ
• baking soda
• salt
• cream of tartar
• old-fashioned oat
• chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flaxseed meal with water in a small bowl and let soak for 5 minutes.
3. 3 Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir in flaxseed mixture.
4. 4 Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar, in a separate bowl.
5. 5 Add dry ingredients to the wet ingredients and stir until just combined. Fold in oats and chocolate chips.
6. 6 Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
7. 7 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
8. 8 Once cool, serve and enjoy!

By kfwarden

Ingredients

• ✓ flaxseed meal
• lemon juice
• lemon zest
• vanilla extract
• honey
• whole-milk greek yogurt
• neufchatel cheese
• vanilla extract
• lemon
• egg
• honey
• salt
• ginger
• almond
• coconut
• rolled oat
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2. 2 Toss oats, coconut, almonds, flaxseed meal, ground ginger, and salt together in a bowl to combine.
3. 3 Whisk ⅓ cup honey, egg, grated zest of 1 lemon, juice of 1 lemon, and 1 teaspoon vanilla extract together in a small bowl until thoroughly combined; stir into oat mixture using a wooden spoon, or your hands, until well combined. Firmly press mixture into the bottom and up sides of the springform pan until crust is approximately ⅓-inch-thick on all sides.
4. 4 Bake in the preheated oven until edges are golden brown and bottom of crust is set, about 25 minutes. Remove from oven; cool completely in the pan, about 1 hour. Run a knife around the sides of the springform pan; gently remove crust from the pan.
5. 5 Whip Neufchatel cheese in a bowl with an electric mixer on medium-high speed until completely smooth. Add Greek yogurt, 3 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon lemon zest, and 1 teaspoon lemon juice; beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness, adding more honey if desired.
6. 6 Pour filling into cooled crust; refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.

By Kim

Ingredients

• ✓ flaxseed meal
• all-purpose flour
• blueberry
• cardamom
• salt
• baking soda
• baking powder
• cinnamon
• baking cocoa
• whole wheat flour
• all-purpose flour
• zucchini
• vanilla extract
• brown sugar
• egg
• vegetable oil
• sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 loaf pans.
2. 2 Whisk white sugar, oil, eggs, brown sugar, and vanilla extract together in a large bowl; fold in grated zucchini. Add 1 ½ cups all-purpose flour, whole wheat flour, flaxseed meal, cocoa, cinnamon, baking powder, baking soda, salt, and cardamom; mix until batter is combined.
3. 3 Combine blueberries and 2 tablespoons all-purpose flour in a small bowl; fold into batter. Divide batter between the prepared loaf pans, filling each ⅔ full.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 45 to 60 minutes.

By jenny31978

Ingredients

• ✓ flaxseed meal
• soy milk
• strawberry
• banana

Instructions

1. 1 Place soy milk, strawberries, banana, and flaxseed meal into a blender; blend until smooth.

By LolaSDMF

Ingredients

• ✓ flaxseed meal
• water
• spinach
• orange
• banana

Instructions

1. 1 Combine water, spinach, orange chunks, banana, and flaxseed in a blender; process until smooth, 30 seconds to 1 minute.

By Joseph Alvarado

Ingredients

• ✓ flaxseed meal
• russet potato
• leek
• egg
• salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
3. 3 Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
4. 4 Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

By Michael Zick Doherty

Ingredients

• ✓ flaxseed meal
• water
• quinoa
• steel-cut oat
• almond meal
• cinnamon

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
2. 2 Stir almond meal and flaxseed meal into oat-quinoa mixture; pour into a glass container and top with cinnamon. Let cool for about 15 minutes. Transfer to the refrigerator for storage.

By AnneP

Ingredients

• ✓ flaxseed meal
• all purpose baking flour
• white sugar
• baking powder
• salt
• butter
• buttermilk
• ricotta cheese
• egg

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
2. 2 Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
3. 3 Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
4. 4 Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

By Gabby Morano

Ingredients

• ✓ flaxseed meal
• water
• all-purpose flour
• baking powder
• sugar
• salt
• almond milk
• vegetable oil
• applesauce
• vanilla extract

Instructions

1. 1 Combine water and flaxseed meal in a medium-sized bowl. Set aside for 5 minutes.
2. 2 Combine flour, baking powder, sugar, and salt in a large mixing bowl. Mix well.
3. 3 Add almond milk, oil, applesauce, and vanilla extract to flaxseed mixture. Combine until smooth. Add to flour mixture and stir until just combined.
4. 4 Preheat a waffle iron according to manufacturer's instructions.
5. 5 Add 1/3 cup waffle batter to the preheated waffle iron and cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.

By Breanna Ford

Ingredients

• ✓ flaxseed meal
• water
• almond milk
• steel-cut oat
• maple syrup
• apple
• cinnamon
• almond

Instructions

1. 1 Combine water, almond milk, oats, maple syrup, flax seed meal, apple, cinnamon, and almonds in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid. Stir oatmeal thoroughly and serve immediately.

By Johanna Crowell Norry

Ingredients

• ✓ flaxseed meal
• butter
• white sugar
• chia seed
• baking powder
• cinnamon
• banana
• egg
• apple
• coconut flake

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with butter.
2. 2 Combine flaxseed meal, sugar, chia seeds, baking powder, and cinnamon in a bowl. Add bananas, eggs, and apple; mix batter thoroughly. Stir in 6 tablespoons coconut flakes. Fill tin 3/4 full with batter. Sprinkle remaining 2 tablespoons coconut flakes on top.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes.

By ann horton

Ingredients

• ✓ flaxseed meal
• peanut butter
• maple syrup
• vanilla extract
• cinnamon
• rolled oat
• coconut
• pumpkin seed
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 1 large or 2 smaller baking sheets with parchment paper.
2. 2 Mix peanut butter, maple syrup, flaxseed meal, vanilla extract, and cinnamon together in a large bowl. Add oats and coconut and mix until completely combined. Transfer mixture to the prepared baking sheets.
3. 3 Bake in the preheated oven until toasted and fragrant, about 10 minutes. Add pumpkin seeds and stir the granola. Continue baking until evenly browned and dry to the touch, about 9 minutes more.
4. 4 Let granola cool slightly. Add raisins. Store granola in an airtight container.

By Vlad Didenko

Ingredients

• ✓ flaxseed meal
• banana
• milk
• blueberry
• yogurt
• peanut butter
• honey

Instructions

1. 1 Put flaxseed meal into a blender to grind and further break down.
2. 2 Place banana, milk, blueberries, yogurt, peanut butter, and honey into the blender. Cover and purée until smooth.
3. 3 Pour into glasses to serve.

By salmy

Ingredients

• ✓ flaxseed meal
• water
• butter
• honey
• whole wheat flour
• vital wheat gluten
• salt
• milk powder
• active dry yeast

Instructions

1. 1 Place warm water, butter, honey, whole wheat flour, flaxseed meal, vital wheat gluten, salt, dry milk, and yeast in a bread machine in the order listed. Run a basic wheat bread cycle, but adjust the cook timer to cut baking time down by 25 to 30 minutes. I time the bread and take it out when I see that it is not yet brown. If you like a crusty bread you may let it cook the entire time.
2. 2 Remove loaf from the machine after the cycle is done.

By Live Life Farm

Ingredients

• ✓ flaxseed meal
• almond milk
• clementine
• raspberry
• spinach
• chia seed
• blueberry
• vanilla protein powder

Instructions

1. 1 Place almond milk, clementine, raspberries, spinach, chia seeds, flaxseed meal, blueberries, and protein powder in a blender, respectively. Blend on high until smooth, about 30 seconds.

By cookie monster

Ingredients

• ✓ flaxseed meal
• water
• steel cut oat
• chia seed
• goji berry
• raisin
• cranberry
• brown sugar
• pumpkin seed
• cinnamon

Instructions

1. 1 Bring water to a boil in a large pot. Add oats, flaxseed meal, and chia seeds, whisking well after each addition to prevent clumps. Add goji berries, raisins, cranberries, brown sugar, pumpkin seeds, and cinnamon. Reduce heat and simmer, stirring occasionally, until oatmeal reaches desired consistency, 40 to 45 minutes.

By Heidirs

Ingredients

• ✓ flaxseed meal
• all-purpose flour
• brown sugar
• baking soda
• cinnamon
• salt
• strawberry
• strawberry puree
• applesauce
• avocado oil
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with baking cups.
2. 2 Combine flour, brown sugar, flaxseed meal, baking soda, cinnamon, and salt in a large bowl.
3. 3 Combine strawberries, strawberry puree, applesauce, and oil in another bowl. Add to flour mixture, blending until all ingredients are moistened. Stir in walnuts.
4. 4 Divide batter into the prepared muffin cups using an ice cream scoop.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 10 minutes; turn out of pans and place on wire racks to continue cooling.

By Natalie

Ingredients

• ✓ flaxseed meal
• oat
• raisin
• cranberry
• vanilla whey protein powder
• white chocolate chip
• honey
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper.
2. 2 Combine oats, flaxseed meal, raisins, cranberries, and protein powder in a small bowl.
3. 3 Place chocolate chips, honey, and peanut butter in a microwave-safe bowl. Microwave until chocolate chips are nearly melted, 2 to 3 minutes, stirring every 30 seconds.
4. 4 Combine oats mixture and chocolate mixture until evenly mixed; spread into the prepared baking dish.
5. 5 Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.

By AFChik

Ingredients

• ✓ flaxseed meal
• peanut butter
• vanilla greek yogurt
• honey
• rolled oat
• almond flour
• cacao nib

Instructions

1. 1 Combine peanut butter, Greek yogurt, and honey in a medium bowl. Stir with a spoon until smooth. Add oats, almond flour, flaxseed meal, and cacao nibs. Stir until well incorporated.
2. 2 Scoop up about 1 tablespoon of mixture with a small cookie scoop or spoon and roll lightly into a ball with your hands. Place in an airtight container and refrigerate for about 1 hour before serving.

By Tammy Lynn

Ingredients

• ✓ flaxseed meal
• buckwheat flour
• rice flour
• cocoa powder
• brown sugar
• vanilla coconut milk
• sunflower oil
• coconut oil
• coconut milk
• coconut milk

Instructions

1. 1 In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.
2. 2 Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.
3. 3 Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.
4. 4 Heat small cast-iron pan over medium heat. Grease lightly with oil.
5. 5 Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.
6. 6 Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.
7. 7 Spoon a layer of coconut cream inside crepes and roll up.
8. 8 Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.

By So Delicious Dairy Free