Buckwheat Flour Wraps

Instructions

1. Put the buckwheat flour into a bowl.
2. Gently whisk in the carrot juice until the ingredients have combined.
3. Add arrowroot, sea salt, chopped herbs, pepper and nutmeg.
4. Whisk ingredients until the consistency has a crepe batter like flow.
5. Lightly oil a pan using either olive or coconut oil.
6. Pour in batter, just enough to coat the bottom of the pan.
7. Cook for 1 minutes and flip over with a spatula, cook on the other side for a few more seconds.
8. Store wraps between sheets of greaseproof paper and allow to cool. (Wraps can be stored in the fridge for up to 3 days).