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“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”
READY IN:
25mins
YIELD:
10 wraps
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Pour carrot juice into a bowl.
  2. Whisk in the buckwheat flour until combined.
  3. Whisk in the arrowroot and season with the nutmeg and sea salt.
  4. 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.
  5. 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.
  6. Cook for 1 minute and flip over with a spatula to cook the other side for a few more seconds.
  7. Cool the wraps on a plate and store between sheets of grease-proof paper.
  8. Store wrapped in the fridge for up to 3 days.
  9. Makes 10 wraps.
  10. NOTES:
  11. Swap the carrot juice for beetroot juice for a lovely crimson colored wrap.
  12. Swap the carrot juice for spinach or kale juice for a lovely green colored wrap.
  13. Add fresh chopped garden herbs or a little cayenne pepper to the wrap mix before cooking to boost flavor.

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