100g buckwheat flour
1 tablespoon arrowroot
¾ cup carrot juice or ¾ beetroot juice or ¾ kale juice (depending of desired colour)
Pinch of nutmeg
Pinch of sea salt
Chopped garden herbs
Pinch of cayenne pepper
Nutrition (per serve)
Put the buckwheat flour into a bowl.
Gently whisk in the carrot juice until the ingredients have combined.
Add arrowroot, sea salt, chopped herbs, pepper and nutmeg.
Whisk ingredients until the consistency has a crepe batter like flow.
Lightly oil a pan using either olive or coconut oil.
Pour in batter, just enough to coat the bottom of the pan.
Cook for 1 minutes and flip over with a spatula, cook on the other side for a few more seconds.
Store wraps between sheets of greaseproof paper and allow to cool. (Wraps can be stored in the fridge for up to 3 days).