Yield: 8
Vegan nutella crepe sushi rolls
Prep Time:
15 minutes
Cook Time:
3 minutes
Total Time:
18 minutes
Bring variety to the breakfast table with these sweet, but healthy crepe sushi rolls.
Ingredients
Crepes
- 1½ cups flour
- 1 tbsp ground flaxseed
- 1 tbsp cornstarch
- ¼ tsp salt
- 1 cup soy or almond mylk
- 1 cup water
Nutella:
- ½ cup hazelnuts
- 6-8 dates
- 1 tbsp kakao
- 1 tsp carob powder (optional)
- 1 packet vanilla sugar
- 50ml oat mylk
- up to 50 ml water if necessary to aid the blending process
Instructions
Prepare your vegan nutella.
- Boil the dates briefly (a couple of minutes) to soften them.
- Tranfer them to a blender or food processor along with the other ingredients and blend until smooth.
- Add some water as necessary.
Crepes:
- Put all of the ingredients into a bowl and whisk by hand until there are no lumps.
- Lightly grease a non-stick frying pan – I use coconut oil – and pour 1 ladle of the crepe mixture into the center. Move the pan around in a circular motion so the batter spreads.
- Fry until the edges start to lift a little. You may want to put some oil around the edges. Then flip the crepe over and fry on the other side until it slightly catches colour.
How to form the sushi rolls:
- Spread some vegan nutella on one half of your crepe.
- Place a peeled banana on the edge of the crepe with the nutella.
- Roll the crepe, then cut into sushi roll size portions.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 279Total Fat 15gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 161mgCarbohydrates 32gFiber 4gSugar 6gProtein 8g