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Blue Coconut Cream Sauce

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by Violet @thebuddingviolet

How to make delicious thin crepes:

1 cup gluten-free quick oats or flour
1½ cups non-dairy milk (I used vanilla almond milk)
½ tbsp ground flax seeds
Non-dairy butter or oil of choice for cooking (or a really good non-stick skillet)
1 tbsp maple syrup
⅛ tsp salt

1. Place all batter ingredients into a blender and blend into a smooth consistency.
2. Warm up a medium-sized non-stick skillet on medium heat. Remove from heat and place the oil on the pan. Spread it around evenly with a spatula. Pour about ⅕ of the batter into the pan and quickly slightly tip it in various directions in a circular motion to spread the batter into a thin circle.
3. Cook until the edges are golden and lift up easily with a spatula. Flip and cook the other side for a few more minutes until golden. Remove and transfer to a plate and repeat with the remaining batter, adding a bit more oil in between each crepe.

Blue coconut cream sauce
1/2 can coconut cream
1 Tbsp nutritional yeast
1 Tbsp Maple syrup
Juice from half a lime
1/4 tsp vanilla extract
800mg of Blue Majik powder
Blend all ingredients in a high-speed blender until smooth. For thicker sauce just add 1/2 cup soaked cashews.


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