Millet and Spinach Wraps
Soft and pliable, these gluten-free wraps from The Beauty Chef Cookbook are a saviour when it comes to portable lunches. They can be made in advance, and keep well in the fridge for up to a week, or the freezer for longer periods.
PREP TIME: 30 MINS
COOKING TIME: 5 MINS
4 large eggs
1 cup (250ml) almond milk
1⁄2 cup (75g) millet flour
1⁄3 cup (40g) arrowroot
2 teaspoons psyllium husk
2 teaspoons apple cider vinegar (unpasteurised)
1 teaspoon gluten-free baking powder
1 teaspoon ground cumin
1⁄4 teaspoon Himalayan salt
60g (approx. 2 large handfuls) baby spinach leaves
2 tablespoons arrowroot
1. Place the base ingredients, the spinach and extra arrowroot in a high-speed blender. Blend to make a smooth batter. Transfer into a bowl. Cover and refrigerate for 30 minutes.
2. Preheat a 20cm non-stick frying pan over medium heat.
3. Pour 1⁄4 cup (60ml) of the batter into the centre of the pan. Quickly tilt and rotate the pan to swirl the batter over the base in a thin, even layer.
4. Cook for 30 seconds, or until the surface is dry and the base lightly coloured. Turn and cook for a further 30 seconds or until lightly coloured in patches. Stack the wraps onto a plate, cover with a clean tea towel and set aside to cool.