Today the Hands-On team at Youth Space experimented with vegan crepes – we started with the question, “how do you make crepes which are gluten free, egg free, and still amazingly tasty” Our first step was making “linseed egg” by mixing one part ground gold linseeds with 3 parts water, which quickly turns thick and egg-like. To this we added freshly ground whole buckwheat flour, homemade baking powder, sea salt, soy milk and a little corn starch. The crepes turned out light and moist and delicious, much to the hungry cooks’ delight.
We then turned our attention to the toppings, creamy cashew and mushroom for savoury filling and a few sweet treats – melted carob chocolate over sliced banana, cashew pear cream, strawberry coulis and simple lemon and syrup.
A delicious evening of experiments and vegan treats.