Crepioca de Espinafre

Crepioca de Espinafre is a delicious Brazilian breakfast dish made from tapioca flour and fresh spinach, providing a unique twist on traditional crepes. This vegan delight is not only gluten-free but also packed with nutrients, making it a wholesome start to your day.

Ingredients

• Tapioca flour - 1 cup (120g)
• Water - 1/2 cup (120ml)
• Fresh spinach - 2 cups (60g), chopped
• Nutritional yeast - 2 tablespoons (15g)
• Garlic powder - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon (15ml) for cooking

Steps

1. In a mixing bowl, combine the tapioca flour and water, stirring until smooth. Let the mixture rest for about 5 minutes.
2. Add the chopped spinach, nutritional yeast, garlic powder, salt, and black pepper to the tapioca mixture; stir until well combined.
3. Heat a non-stick skillet over medium heat and add a little olive oil, spreading it evenly.
4. Pour half of the tapioca mixture into the skillet, swirling to spread it evenly into a thin layer.
5. Cook for about 3-4 minutes until the edges start to lift and the crepioca is set. Carefully flip and cook for another 2-3 minutes until lightly golden.
6. Repeat with the remaining mixture to make a second crepioca.
7. Serve warm, optionally with a side of avocado slices or a fresh salad.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from spinach, supporting overall health.
• Gluten-free and vegan, making it suitable for various dietary preferences.

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