Ingredients100g buckwheat flour | Nutrition (per serve)
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Instructions
- 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).