Gluten Free/Dairy Free Manicotti Experiment

Gluten Free Manicotti Shells

Mix all ingredients in a blender (you can also use a hand- or stand-mixer, I like the blender because you can just pour it onto the pan.) Batter should be thin. (Thinner than pancakes.)
Lightly spray a small non-stick pan with cooking spray (the smaller the pan, the smaller the shell will be.) Heat pan over medium-high heat. Pan is ready when a drop of water placed on it sizzles.
Pour batter onto pan, swirling pan to spread the batter out.
When the edges start to curl up (usually 60 seconds), carefully flip crepe to finish cooking (30 to 60 seconds more.)
Stack finished crepes on wax paper. Continue cooking until all batter is used up.
Fill with filling.

Dairy Free Manicotti Filling

Dairy Free Ricotta
- 2 12-oz. blocks Extra Firm Silken Tofu,
- 1 t. honey or agave nectar
- 2 t. apple cider vinegar
- 2 t. salt, plus more to taste

In a small bowl, mash the tofu with a fork or crumble with your hands.
Mix in the remaining Ricotta ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator.
Mix egg lightly with a fork before adding to the ricotta, in a large bowl.
Add rest of ingredients, mixing well.

Putting it all together

In a shallow glass or ceramic casserole dish, cover the bottom with your favorite tomato sauce.
Place one crepe on a plate or piece of waxed paper.
Spoon the filling in a line, ¼ of the way up the crepe.
Roll the crepe up.
Place seam side down in the casserole dish.
Continue until you have a single layer of manicotti. Cover with sauce.
Bake in preheated 350 degree oven for 30 – 40 minutes.

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