Gluten Free Buckwheat Wraps - cooking recipe

Ingredients

100 g buckwheat flour
1 tablespoon arrowroot
200 ml carrot juice
1 pinch nutmeg
1 pinch sea salt

Preparation

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.