Flourless Mock Banana-Nut Bread

another flourless crepe recipe from the Queen of Flourless Crepes ... lol

This is another crepe from the Queen of Crepes, a/k/a Chocolate Queen (lol).

OH, YES, WE HAVE NO BANANAS in this recipe, which are not only LOADED with calories and sugar, but they bind up the internal plumbing (if you know what I mean). As an alternative to that forbidden fruit, we use one cup of raw yellow marrow (that's squash to the American) which will provide the fibre, vegetable goodness and nutrition, colour and texture of bananas without adding all the sugar and internal sludge-causing goo.

The nuts are included, however, and since I LOVE ALMONDS nearly as much as I do chocolate, they are the nut of choice in this crepe.

You can eat this crepe as a breakfast in the lace of real banana-nut bread, or as a snack or dessert.

Ingredients for the crepe:
1 cup raw, finely diced yellow marrow
1/4 cup Egg Beaters
2 tbsp water
1/4 tsp Vanilla Butter-Nut flavouring extract
1/4 tsp banana extract
6 Truvia packets
1 sucralose packet (to counteract the bitterness in the flavouring extracts)
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 slice of sprouted whole grain bread, thawed and broken up into fine crumbs
4 almonds, finely ground

For the topping:
4 Truvia packets
1/4 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
4 almonds, finely ground

Mix all the ingredients for the topping together and set aside.

Boil the marrow until fully cooked and drain. Pat until dry with a clean tea towel so that no water remains (you do not want the water in the marrow to make the crepe too runny to hold together in the skillet).  Smash up the marrow until it is mush; or else puree it using whatever kitchen utensil you have for that purpose for a portion so small.

Place the marrow in a mixing bowl, add the egg beaters, spices, water, sprouted grain bread crumbs, sweeteners and extracts and whisk together until well blended. Pour into a very lightly oiled (with a paper towel to keep the fat at a minimum), non-stick skillet over low heat (#2 works best). Cover and allow to cook until bubbles form on the top and crepe is ready to flip over. Once flipped, allow crepe to cook for an additional 5 minutes, then remove from heat to cool.

When ready to eat, sprinkle crepe with the topping and enjoy!

Tastes just like banana-nut bread!

*Tip: You may wish to invest in a very small skillet when cooking my crepes. Some of my crepes can be prepared nicely in an 7 or 8" skillet, but this particular crepe will be best using something even smaller ... like a mini-skillet (about 4") ... yes, they actually make these - I have one. It makes the crepe thicker, so it resembles BREAD instead of a crepe. It helps to make the eating experience of the crepe more real, most especially when it's supposed to mimick a quick bread ...