Beetroot & Teff flour wraps
We're big fans of Teff flour here in the kitchen (read our recent blog post about Teff). It has the most amazing fluffy texture in pancakes. You can find it in health food shops or online. Otherwise, spelt and buckwheat flour are good. Plain white flour helps keep them together and gives them a paler colour, so if you're not gluten intolerant swap some, or all of the flour, for plain white flour. Filling wise you can go to town. This is a classic but killer combo.
Beetroot & Teff wraps
Makes about 5 big wraps
For the beetroot wrap:
- 1 small beetroot, grated
- 1 cup of Teff flour
- 1 egg
- 1 cup hazelnut or almond milk (or any milk will do)
- 3tbsp water
- 1/2 teaspoon of bicarbonate of soda
- A decent pinch of salt
- A little rapeseed or coconut oil for frying
For the filling:
- A packet of smoked salmon
- 1 avocado, sliced with lemon
- Cream cheese (or cashew cheese)
- 1 tbsp of horseradish sauce
- A bunch of dill
- A lemon
- Black pepper
For the wraps, blend together all the ingredients into a batter. Add more milk or water if it's too thick. You can do this in advance and you can freeze it too.
Get your frying pan hot and heat up a little coconut or rapeseed oil. Pour a ladle full of batter into the pan and swirl around to cover the pan evenly. Don't worry if the first one goes wrong, it usually does. When the edges start to crispen and come away and there are bubbles all over the wrap, it's probably ready for flipping. They should take about a minute on each side. Repeat with all the batter.
Spread some cream cheese, horseradish & blackpepper over all the wrap. Place a nice amount of avocado and smoked salmon down the centre. Squeeze some lemon juice, sprinkle some dill, shove in your rocket and roll up!