Buckwheat & almond milk wraps
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.