1. Mix the nut nuggets, cinnamon and sugar together.
2. Drizzle the melted butter in and mix gently with your hands by rubbing lightly until the butter has evenly coated the mixture.
3. Brush the banana halves with egg. Roll them in the nut mixture.
4. Place the bananas on a baking sheet and bake at 425 degrees for 8-10 minutes until the coating is golden and crunchy and the banana has begun to soften.

Serve hot in a dessert goblet over ice cream.

1. Place all ingredients into a blender and blend until smooth.
2. Lightly brush cooking oil into the bottom of a nonstick skillet and heat over medium heat.

Pour 3-4 tablespoons of batter in the center of the skillet, quickly tilting and swirling the pan until the batter has spread over the surface thinly. 

Cook for 30 to 45 seconds until the bottom is beige. Gently flip over and cook for another 10-15 seconds. Turn out onto a plate. Repeat until all of the batter has been used, about 6 crepes.

To make filling:

1. Make the yogurt cheese by placing 1 cup of plain yogurt into a strainer lined with cheesecloth or a coffee filter, place it in the refrigerator and let it drip for several hours, or overnight if possible.
2. When the cheese is done turn it out of the strainer into a bowl and add the honey.

Place 1/6^th of the cheese into each of 6 crepes, add a few strawberries, sugar and Cointreau. Fold over and decorate the top with a few more strawberries.

- 1/2 cup unbleached flour
- 1/4 cup nut flour
(see below)
- 3/4 cup milk
- 2 eggs
- 1/4 teaspoon salt

Filling:

- 1 cup yogurt cheese
- 1 heaping tablespoon
honey
- 3/4 cup sliced strawberries
- 1/4 cup Cointreau or Triple Sec
- 1/4 cup powdered sugar or unrefined organic sugar