Despite its name, buckwheat is not part of the wheat family. It’s a gluten-free grain that has a beautiful earthy and nutty flavour. I love using the flour to make breads and wraps.
Serves: 4
=R1=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 cups buckwheat flour
- Pinch sea salt
- 2 eggs
- 2 cups almond milk
- 2 tbsp olive oil
- 100g smoked salmon
- 50g cream cheese
- Bunch fresh chives, chopped
- 2 cups rocket
Method
- Add buckwheat flour and sea salt to large bowl. Make well in centre and add eggs and almond milk. Using whisk, gently mix from centre outwards until you’ve formed thick batter with no lumps.
- Heat olive oil in large frypan and add 4 tbsp of batter. Lift frypan and work batter around pan to form thin wrap. Cook on one side for 2 mins, gently flip over and cook on other side for another minute. Repeat process until you have used all batter and have 6 wraps.
- Pop all remaining ingredients into small serving bowls and place on table along with buckwheat wraps. To serve, fill wrap with cream cheese, smoked salmon, chives and rocket, roll up tight, cut in half and enjoy.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
