Vanilla Custard Filling

Hey so... here's the vanilla custard recipe to fill crepes or to eat with fruit, etc.
As a side note:
I am around 90% processed sugar free. I don't include anything that has white or brown sugar in it, but will utilize maple syrup, honey, agave nectar, and brown rice syrup as a source of sweetening something up. (Try using grade B maple syrup whenever possible as it is more nutritious than grade A. Also, try to buy your honey from a local farm near your area)

Most custard recipes call for sugar, but I substituted this one with maple syrup and rice flour as a thickening agent.

1 cup milk
1-2 Tbsp Maple syrup (depending on how sweet you want it. Just note that a little goes a long way)
1 tsp vanilla
2 Tbsp mochiko (sweet rice flour or you can substitute with cornstarch)
2 egg yolks

Slow boil the milk.
Add in the maple syrup and vanilla.
whisk, whisk, whisk, until the milk becomes frothy.

Add in the egg yolks one at a time and whisk thoroughly.
keep stirring and out the final 2 tbsp of rice flour to thicken.
It should take around 5 minutes or so to thicken once everything is incorporated.
Cut up fruit and enjoy inside crepe or by itself!

Coconut Almond Muffins

This is probably one of the tastiest breakfast muffins i've made to date. It's soo awesome with tea or coffee in the morning! By the way, they are totally gluten free and sugar free.

1 1/2 cups almond flour

1/2 cup shredded coconut (optional)

1 tsp. baking powder

2 eggs

1/4 cup maple syrup or honey (use grade B maple if possible)

1 1/2 tsp coconut or almond extract

1 tsp vanilla extract

1/8 tsp salt

2 Tbsp coconut oil

Mix together ingredients until smooth.

Bake at 350 degrees for 15-20 minutes.

Gluten Free Buckwheat Crepes

I decided to try some gluten free buckwheat crepes and they actually turned out pretty well. Fill the crepes with your favorite fillings or if you want to try something sweet, try my vanilla custard filling....

1 cup buckwheat flour

2 tbsp tapioca flour

1 cup milk

1/3 cup water

3 eggs

3 tbsp canola oil

Mix it all together & let sit covered in the fridge for 30 minutes.

Heat a frying pan with coconut oil and let warm up.

Take a ladle-full of the batter and pour into the pan.

Take the back of the ladle and spread out the batter making an evenly thin crepe.

Flip crepe after 30 sec-1 minute.

Fill with your favorite items and enjoy!