Gluten Free Buckwheat Wraps |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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My hubby suffers from chronic psoriasis, I found this recipe on /2012/07/gluten-free-buckwheat-wraps/, he is able to eat these without any allergic reaction or side effects. I do not own this recipe and simply forwarding it on here for others who suffer like my hubby does Ingredients:
100 g buckwheat flour |
1 tablespoon arrowroot |
200 ml carrot juice |
1 pinch nutmeg |
1 pinch sea salt |
Directions:
1. Pour carrot juice into a bowl.
2. Whisk in the buckwheat flour until combined.
3. Whisk in the arrowroot and season with the nutmeg and sea salt.
4. 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.
5. 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.
6. Cook for 1 minute and flip over with a spatula to cook the other side for a few more seconds.
7. Cool the wraps on a plate and store between sheets of grease-proof paper.
8. Store wrapped in the fridge for up to 3 days.
9. Makes 10 wraps.
10. NOTES:.
11. Swap the carrot juice for beetroot juice for a lovely crimson colored wrap.
12. Swap the carrot juice for spinach or kale juice for a lovely green colored wrap.
13. Add fresh chopped garden herbs or a little cayenne pepper to the wrap mix before cooking to boost flavor.
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