Gluten Free Buckwheat Wraps
This is a delicious gluten free friendly wrap recipe from Kamalaya – My favorite Wellness Sanctuary and Holistic Spa in Koh Samui Thailand. I’m here for a few weeks, so I’ll be posting some favorites from the Kamalaya kitchen. These wraps are easy to make with just a few basic ingredients and make a healthy wrap to stuff with fresh salad and lean protein. Perfect for lunch boxes or to enjoy as crepes and topped with almond butter, banana and a little honey.
What’s good about them:
Buckwheat is actually a seed, not a grain. It has an earthy flavor and is gluten free, high in protein and essential minerals. The carrot juice contains vitamin A precursers called carotenoids (Beta carotene) that help promote vision and support a healthy immune system.
100 g (3 1/2 oz) buckwheat flour
10 g (1 tablespoon ) arrowroot
200 ml (7 fl oz / 3/4 cup) carrot juice
pinch sea salt
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.
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.
Nutrition per wrap:
Protein: 1.4 g
Total fat: 2 g
Saturated 0.1 g
Carbs: 8 g
Sugars: 1.4 g
Sodium: 10 mg