Rosewater Crepe's

1 1/4 cups unbleached, all-purpose flour
1/3 cup Sugar in the Raw
1 tsp. rosewater
1 cup Blue Diamond almond milk
1/4 cup liquid eggwhites
1 teaspoon cornstarch
pinch of salt

Whisk the flour and sugar together very well.

Dissolve the cornstarch in a little of the milk.

Now add all of the wet ingredients and the salt and whisk together gently.

Do not over-mix.

Cover the batter and let it chill for at least 30 minutes.

You can still use it after it has been in the fridge two days.

Heat a pan, cast iron or non-stick and use a little cooking spray.

Dip 1/4 cup of batter at a time in the bottom of the pan and spread it out as thinly as you can, either by tilting the skillet around, or by gently spreading it with the back of a spoon.

Cook each one until it is golden brown on both sides.

Smear a little rose petal jelly or Nutella on each one and serve them while they are still warm and fold them or wrap them in any way you like.

This is a recipe that I really like. My husband does not care for it, but I thought it was good. For myself I would only spread rose petal jelly on them. However, a lot of people like Nutella on them. But you can really fill them with anything you please. Grape jelly and peanut butter, scrambled eggs and cheese, julienned cucumbers and a drizzle of Asian salad dressing, shredded chicken meat and barbeque sauce. They do not have to be a dessert, they can also be savory. But if you want to make savory ones, I would probably leave the rosewater out.

Mmmmmmm, I see myself craving these while I am fasting. LOL!

Wonderful Vegan Carrot Cake

In a bowl, mix together dry ingredients:

2-1/4 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoon baking powder

3 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 cups Sugar in the Raw
1 cup shredded coconut

In another bowl, mis together wet ingredients:

3 Tablespoons cornstarch powder (mix with wet ingredients)

3 inches vanilla bean, scraped out of the hull
1/2 cup melted unrefined coconut oil
2 cups finely grated carrots
1 cup crushed pineapple, with juice

1/2 cup pureed carrots
1 cup water or non-dairy milk

optional:

1/4 cup walnuts and

1/4 cup dried currents or raisins

Preheat oven to 350 degree Fahrenheit. In a large bowl, mix water and cornstarch add vanilla, then add coconut oil, pureed carrots and crushed pineapple. In a medium bowl, mix dry ingredients. Mix wet and dry ingredients together and add walnuts and currents if desired. Do not over-mix. Bake for about an hour, or until a tooth pick comes out clean.

Let the cake cool to room temperature before icing.

Fake Cream Cheese Glaze:

1 single-serving cup non-fat Greek yogurt or softened vegan cream cheese

2 Tablespoons unrefined coconut oil, softened

1 1/2 cups confectioners sugar

Beat softened coconut oil then add some of the sugar and whisk it till it's creamy. Add some of the yogurt or softened vegan cream cheese and whisk it in, then add the rest of the sugar, and so on, until all ingredients are in it.

Apply it to the cake when it has cooled to room temperature.

Custard

3 1/2 cups whole milk
5 green cardamoms, husk removed

Heat the milk and cardamom seeds over medium heat until the milk is scalded. That means heat, do not boil, the milk until it gets a thin skin on the surface.

5 Tablespoons cornstarch
4 Tablespoons sugar
1 dash salt
1/2 cup milk

Combine cornstarch, sugar, salt and milk, whisk together very well. Whisk quickly and thoroughly into the scalded milk. Bring the mixture to a simmer, or slow boil until it thickens, whisking it constantly. When the custard is thick and smooth, remove it from the heat.

Add:
1 cup marshmallow cream
2 Tablespoons rosewater

Whisk the marshmallow cream and rosewater into the custard and immediately pour it into glass serving bowls. Cover the bowls tightly with plastic wrap and put them in the fridge until ready to serve.

Hint: may also serve warm, topped with thinly sliced fresh bananas.