Once a month my raw foods friends and I get together for a potluck. Each potluck has a theme. We’ve done Italian, Mexican, Asian, and more. But this time we chose a theme that’s near and dear to my heart. Brunch! Made with all raw foods. Pancakes, scrambled “eggs” and “bacon”, crepes…all raw. Can you imagine?
(Okay, it was all raw except for the champagne that went into our mimosas. But mimosas made with freshly squeezed organic oranges were the perfect start to our raw foods brunch! But everything else was truly raw, promise!)
Many of our recipes came from my newest favorite raw recipe book Everyday Raw. Others were adaptations of some of our favorite raw chefs. And of course, we couldn’t have a raw foods potluck without something completely original and wowing from Diane!
I contributed Blueberry Pancakes, which I adapted from Everyday Raw. Mostly pureed soaked nuts, fruit, and delicious maple syrup went into these beauties before putting them in the dehydrator.
About 30 hours later, they looked like this.
I didn’t flip the pancakes as it kept the center nice and moist.
These pancakes were delicious plain.
And drizzled with extra maple syrup.
Raw Blueberry Pancakes
adapted from Matthew Kenney’s Everyday Raw
- 1 pint fresh blueberries
- 2 ripe bananas
- 2 c. pecans, soaked 8-12 hours
- 2 c. almonds, soaked 12 hours
- 1 c. water
- 1 tsp. sea salt
- 2 c. maple syrup
1. Blend or food process all ingredients except for the blueberries. Then fold the blueberries into the batter.
2. Using an ice cream scoop, spread into 4-inch rounds on dehydrator Tefflex sheets.
3. Dehydrate for 30-40 hours at 115.
4. Serve with a drizzle of maple syrup.
Makes 25-30 pancakes
Every brunch needs bacon and eggs, including our raw brunch. So Dallas made her version of Ani Phyo’s incredible Spanish Breakfast Scramble. Not only was it gorgeous, but it tasted amazing.
You can find her recipe here, but I highly recommend getting your own copy of Ani’s Raw Food Kitchen which contains this Spanish Breakfast Scramble as well as host of other incredible raw breakfasts including more scrambles, cereals, puddings, pancakes, syrups, and butters.
Dallas also experimented with two types of “bacon”. This one made from eggplant had fantastic spicy cayenne kick. Recipe here.
But the other “bacon” made from Young Thai Coconut was my favorite. Unbelievably, this tasted exactly like bacon! But it took a lot of work to make. Hacking into a coconut is not an easy task, and this was the yield.
But it was incredibly delicious. And we’re really glad Dallas loves us enough to make us that small handful of bacon!
Want to see a pro make this bacon? Check out this YouTube video. (Markus makes it looks really easy.)
And as usual, Diane blew us away with her Raw Fruit Crepes. Stuffed with cashew cream and fruit, and drizzled with two different kinds of berry sauces, these crepes were raw heaven.
Heaven, I tell you.
Thank you, Diane for sharing your recipe with us!
Raw Fruit Crepes
- 4 bananas
- 1 lemon, juice
- 1/2 c. ground flaxseed
- 1/2 c. whole flaxseed
- 1/4 c. raw chocolate
- 1 tsp. cinnamon
- 1 1/2 c. cashews
- 1/2 c. water
- 3 T. coconut oil
- 2 T. agave nectar or honey
- 1 vanilla bean (or 1 T. vanilla)
- 1/4 tsp. celtic salt
- 1/2 c. blueberries
- 2 drops vanilla stevia
- 1/4 c. local honey
- water as needed
1. Place bananas, flax, chocolate, and cinnamon in a food processor. Add lemon juice and process until it becomes liquid.
2. Pour into 5-inch rounds about 1/8-inch thick.
3. Dehydrate overnight at 115. Don’t over dry as you want them to be flexible.
4. Assemble crepes with cashew filling, strawberries, bananas, and blueberries.
5. Puree sauce ingredients and drizzle on top of the assembled crepes.
Makes 8 fruit crepes
So, what’s next for the Raw Potluck Girls? We’re thinking Comfort Foods. Can you make a raw version of Macaroni and Cheese? We’re going to find out!
Other raw foods potluck posts you may enjoy:
- What comfort foods should we try to make raw?
- What’s your favorite raw foods dish?
- Do you have a favorite raw brunch item?
- Fat Tuesday hosted by Jill of Real Food Forager
- Slightly Indulgent Tuesday hosted by Amy of Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker
- Real Food Wednesdays hosted by Kelly the Kitchen Kop
- Whole Foods Wednesdays hosted by France of Beyond the Peel
- Allergy Free Wednesdays hosted by Tessa the Domestic Diva
- Allergy Friendly Lunchbox Love hosted by Lisa of Allergy-Free Vintage Cookery
- Wellness Weekends hosted by Ricki of Diet, Dessert & Dogs
- Allergy Friendly Friday hosted by Cybele Pascal