Gluten Free Buckwheat Wraps

• 100 g buckwheat flour
• 1 tablespoon arrowroot
• 200 ml carrot juice
• 1 pinch nutmeg
• 1 pinch sea salt

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.

flour, arrowroot, carrot juice, nutmeg, salt

Taken from www.food.com/recipe/gluten-free-buckwheat-wraps-486864 (may not work)