Buckwheat Teff Wraps with Beetroot Dip (gluten-free & vegan

• Vegetarian
• Gluten free

• Produce

  • 1 Broccoli & alfalfa sprouts
  • 1 Rocket

• Condiments

  • 1 Beetroot dip

• Baking & Spices

  • 35 g Buckwheat flour
  • 1 pinch Sea salt
  • 35 g Teff flour

• Liquids

  • 180 ml Water

Found on nirvanacakery.com

Description

Ingredients

• 35g buckwheat flour (1/4 cup)
• 35g teff flour (1/4 cup)
• pinch sea salt
• 180ml water (3/4 cup)
• Filling:
• Beetroot dip
• Broccoli & Alfalfa sprouts
• Rocket (Arugula)

Directions

• Place buckwheat flour, teff flour, sea salt and water into medium bowl and whisk together until smooth cream like consistency.
• Brush a little coconut oil onto skillet, pour about half the amount on top and swirl around to spread out evenly.
• Cook for about 5 minutes until it looks cooked on top and golden at the bottom. Flip over and cook until golden on both sides.
• Repeat with the rest of the mix.
• Spread beetroot dip along the center, top with sprouts and fresh rocket and roll to close the filling in.
• Enjoy right away!