GLUTEN FREE BUCKWHEAT WRAPS
My hubby suffers from chronic psoriasis, I found this recipe on http://www.thehealthychef.com/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
Provided by millstoneridge
Categories Free Of...
Time 25m
Yield 10 wraps
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 44.3, Fat 0.3, SaturatedFat 0.1, Sodium 65, Carbohydrate 9.6, Fiber 1.2, Sugar 1, Protein 1.4
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