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1
Place kidney beans into medium sized saucepan, cover with water and bring to boil.
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2
Turn down the heat and simmer for up to 2 hours until the beans are soft.
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3
Drain the water from the beans.
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4
Heat the olive oil in a large skillet and add the onion. Saute until onions are soft and golden.
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5
Add the chili, garlic, cumin, oregano, and cloves and cook for 1 minute.
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6
Add the beans and tomato puree and simmer until the sauce starts to thicken.
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7
Add salt and pepper to taste.
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8
For the guacamole, coop out avocado flesh into a food processor, add lemon juice, garlic, salt and pepper and process until desired smoothness. Refrigerate in an airtight jar.
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9
For the crepes, combine the eggs with the coconut oil, cayenne, oregano, salt and whisk until light and frothy.
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10
Add the sifted coconut flour and combine. The consistency of the batter should be the same as normal crepe batter. It should coat the back of the spoon but be quite thin.
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11
Heat a little oil in a frying pan on medium heat and pour about 1/4 cup of batter into the pan.
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12
Lift the pan by the handle and roll the batter over the surface of the pan until a nice round crepe is achieved.
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13
It only takes around one minute for the crepe to brown on one side. Turn it over and brown on the other side.
