Pomegranate & Coconut Crepe Cake (gluten-free) - Glow by Marlowe
Impress your guests with this easy, gluten-free Pomegranate & Coconut Crepe Cake made from cassava flour and coconut milk. Try it now and share your results! #mariamarlowe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mariamarlowe.com.
Cooking tools:
- Crepe pan
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Plate
- Serving platter
Ingredients
- 5 eggs, organic, pasture-raised
- 1 can coconut milk (can)
- 2¼ cups water
- ¼ cup coconut oil (unrefined)
- 2 tsp. vanilla extract
- 2 cups cassava flour
- 3 Tbsp. beet powder (optional - cake will be white if omitted)
- ½ tsp. unrefined salt (real, pink, or Celtic salt)
- 3 cans coconut milk (can) (refrigerated– cream only*)
- 3 Tbsp. pure maple syrup
- ½ tsp. vanilla extract
- pomegranate arils
- coconut flakes
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