Buck­wheat & al­mond milk wraps

Taste - - Local Picnic Lunch -

READY IN 1 hour 40 min­utes MAKES 8-10 wraps VEG­E­TAR­IAN GLUTEN FREE

The method for mak­ing these wraps is dead sim­ple. The recipe calls for buck­wheat flour and al­mond milk, but pretty much any vari­a­tion of flour or milk will work. I’ll some­times add fresh herbs to the bat­ter, such as pars­ley, basil or co­rian­der, for a her­ba­ceous touch.

2 cups buck­wheat flour 2 cups al­mond milk (or milk of your choice) 2 free-range eggs 2 Tbsp melted co­conut oil or but­ter (set oil jar in a bowl of hot wa­ter to melt) Sea salt

1 Add all in­gre­di­ents to a food pro­ces­sor or blender with a pinch of sea salt, and blend un­til smooth. Al­low to sit for at least 1 hour. The bat­ter can also be made the night be­fore and stored in the fridge un­til you are ready to cook the wraps.

2 Grease a large fry­ing pan and place over high heat. Once hot, re­duce the heat to low, then add 1/3 cup of the bat­ter to the pan, swirling the pan to coat the base. Cook for 1–2 min­utes on each side, or un­til golden. Re­peat with the re­main­ing bat­ter un­til fin­ished.

3 To serve, smother each wrap with lemon roasted hum­mus, top with 2-3 pieces of co­conut-crusted fish, a few slices of quick pick­led onion and a driz­zle of turmeric aioli.

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