Spinach Wraps
For a super quick and tasty meal, spread these Spinach Wraps with a generous portion of hummus, warm falafel balls and fresh veggie slices.
Gluten Free · Dairy Free
Serves 7
Ingredients
150g Anything But Ordinary Plain Flour
20g arrowroot
½ teaspoon psyllium husk powder
½ teaspoon baking powder
⅛ teaspoon salt
2 eggs
250ml almond milk
1 teaspoon apple cider vinegar
½ teaspoon flaxmeal
60g / 2 large handfuls baby spinach leaves
Method
Put the Anything But Ordinary Plain Flour, psyllium husk powder, baking powder, salt, eggs, almond milk, apple cider vinegar and spinach in a blender and mix until a smooth batter. Stir through the flaxmeal by hand until it’s mixed in well. Cover and put in the fridge for a minimum of 30 minutes. It needs time to thicken. It can also be made in the morning ready to cook in the evening.
Heat a large fry pan or cast iron skillet and using a paper towel wipe some oil on the pan to grease. Pour in a third of a cup of batter and quickly swirl out to a 20cm/8inch circle by tilting the pan. Cook over medium heat and flip when bubbles appear. Cook another couple of minutes until cooked through then remove and place on a plate, covering with a cloth to keep pliable. Oil the pan again if necessary and continue until all the batter is used and you have 7 wraps.
If not eating straight away, wait until cool, then store covered in the fridge until using. Best eaten within a day or two of making. For a super quick and tasty meal, spread with a generous portion of hummus, top with warm falafel balls and shredded lettuce, then roll up and wrap in some grease proof paper to contain the filling while eating. Yum!