Buckwheat despite its ‘wheaty’ name is not actually a grain but a seed. It is gluten free and packed with nutrients. It is combined in this recipe with white beans making a high protein wrap and the addition of psyllium husks makes it high in fibre as well. I found this recipe in the book “Wholesome Homemade” by Kasey Duke. The wraps hold together and roll up really well and can be frozen. They can be made using other beans but the white variety gives makes them the colour of shop bought wraps.
BUCKWHEAT WRAPS
MAKES: Approx 10 wraps (diameter of about 12cm)
INGREDIENTS:
- 1 cup buckwheat
- 1 1/2 cups water
- 1/2 cup cooked white beans
- 1/2 cup soy milk
- 1/2 cup coconut cream
- 2 level tsps. celtic salt
- 2 TB psyllium husks
METHOD
- Soak buckwheat in water overnight.
- Blend buckwheat with beans until very smooth.
- Add soy milk coconut cream and salt.
- Add psyllium husks and blend for several minutes.
- Allow to stand for 1 minute and then blend again until mixture is thick and stiff.
- Place a large scoop of mixture onto hot sandwich press and close lid.
- Press down and rub with a tea towel in a circular motion to spread mixture evenly.
- Cook for 30 seconds or more until wrap is lightly browned.
- They freeze well.
