cookingnaturally
Mesquite Crepes Equipment: Bowl, skillet or crepe pan, whisk
¾ cup mesquite flour ¼ cup quinoa flour 1 cup rice or soy milk 4 eggs or equivalent egg substitute ¼ tsp salt
2 tsp oil (coconut, macadamia) A Peach of a Dish by Gina Siler
h, the bounty of the summer season! Watermelons, cantaloupes, peach- es, apricots, cherries… I get excited this time of year because there are so many incredible fruits and vegetables available from our local farmers. In honor of the season I created a simple, stunning dessert made almost entirely from local ingredients: the peaches were graciously provided by English Family Farms in Willcox; the chile powder and chipotle flakes are from Native Seeds/ SEARCH; the eggs came from a friend; the mesquite flour and prickly pear jelly are from Skeleton Creek; and the honey is from Stout’s Cider Mill in Willcox. All the ingredients (except the eggs) were purchased at St. Phillip’s Farmers’ Market; you can get them from any farmers’ market near you.
A
Grilled Chili Honey Peaches in Mesquite Crepes with Prickly Pear Orange Chipotle Sauce These crepes are light, fluffy and delicious. I made them with mes- quite flour, but you can use other non-gluten flours such as buckwheat, rice, amaranth, teff, or soy. I chose mesquite because it is local; it com- plements the dish and has a natural sweetness. Remember, though, that mesquite does have a distinct flavor.
Grilled Chili Honey Peaches Equipment: 9x9 baking dish, pan
5 medium ripe (but not mushy) peaches, cut in half and pit removed 1 cup raw honey 2 Tbsp chili powder 1 tsp cinnamon
Place peaches pit-side up in the bak- ing dish. Warm honey in pan on low heat until melted; add chili powder and stir. Reserving 1/3 of honey, spoon it over peaches and allow to sit for 30 minutes. Save baking dish as is. Heat grill to high; when hot, grill peaches until caramelized and soft. Return peaches to baking dish. Spoon remaining honey and cinnamon over peaches. Allow to cool. Cut into small pieces and chill. (These peaches are also great with chicken, on salad, pizza, pancakes, in a wrap, etc.)
In bowl, whip ingredients until smooth. Heat oiled crepe pan or small skillet to medium high heat. When hot, pour ¼ cup batter and cook until bottom of crepe is golden brown. Then carefully (these are delicate) turn using spatula and cook briefly until golden brown. Remove from skillet. Use hot or allow to cool. Makes 8 or 9 crepes. To assemble crepes, lay the crepe on a plate and gently spoon approxi- mately 1/3 of a cup of the chili peach- es onto the center of crepe and gently fold sides of crepe over peaches. Turn over to keep crepe folded.
Prickly Pear Chipotle Syrup Equipment: pan
1 cup prickly pear jelly Zest from ½ orange 1 tsp vanilla 2 pinches of chipotle flakes (this is for light “heat” - adjust to taste)
When all the crepes are ready to be assembled and served, make this syr- up. Gently heat jelly, orange zest and chipotle flakes until jelly is melted. When syrup thickens to approximately the consistency of maple syrup, spoon it over crepes generously. Enjoy!
Gina Siler has an MA in somatic psychology and a Masters’ degree in counseling. She works with clients privately to modify eating habits and develop strategies for weight loss and improved health. She also is a PYSCH-K practitioner. She can be reached at
ginams123@gmail.com.
August 2010
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