Gluten Free Buckwheat Wraps

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READY IN: 25mins
YIELD: 10 wraps
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour carrot juice into a bowl.
  • Whisk in the buckwheat flour until combined.
  • Whisk in the arrowroot and season with the nutmeg and sea salt.
  • Check the consistency – it should flow like a crepe batter – you can adjust by adding a little more buckwheat flour or carrot juice if necessary.
  • Cook just like crepes in a pan by lightly oiling with little coconut or olive oil then pouring the batter just enough to coat the bottom of the pan.
  • Cook for 1 minute and flip over with a spatula to cook the other side for a few more seconds.
  • Cool the wraps on a plate and store between sheets of grease-proof paper.
  • Store wrapped in the fridge for up to 3 days.
  • Makes 10 wraps.
  • NOTES:
  • Swap the carrot juice for beetroot juice for a lovely crimson colored wrap.
  • Swap the carrot juice for spinach or kale juice for a lovely green colored wrap.
  • Add fresh chopped garden herbs or a little cayenne pepper to the wrap mix before cooking to boost flavor.
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