Buckwheat Teff Wraps with Beetroot Dip (gluten-free & vegan)
Serves: 2 medium wraps
  • 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)
  1. Place buckwheat flour, teff flour, sea salt and water into medium bowl and whisk together until smooth cream like consistency.
  2. Brush a little coconut oil onto skillet, pour about half the amount on top and swirl around to spread out evenly.
  3. 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.
  4. Repeat with the rest of the mix.
  5. Spread beetroot dip along the center, top with sprouts and fresh rocket and roll to close the filling in.
  6. Enjoy right away!
Recipe by Nirvana Cakery at https://nirvanacakery.com/buckwheat-teff-wraps/