Gluten Free Buckwheat Wraps

1. 1

   Pour carrot juice into a bowl.

2. 2

   Whisk in the buckwheat flour until combined.

3. 3

   Whisk in the arrowroot and season with the nutmeg and sea salt.

4. 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. 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. 6

   Cook for 1 minute and flip over with a spatula to cook the other side for a few more seconds.

7. 7

   Cool the wraps on a plate and store between sheets of grease-proof paper.

8. 8

   Store wrapped in the fridge for up to 3 days.

9. 9

   NOTES:

10. 10

    Swap the carrot juice for beetroot juice for a lovely crimson colored wrap.

11. 11

    Swap the carrot juice for spinach or kale juice for a lovely green colored wrap.

12. 12

    Add fresh chopped garden herbs or a little cayenne pepper to the wrap mix before cooking to boost flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.