Gluten Free Carrot Buckwheat Wraps

Wraps are a favourite in my household, so I found this recipe on Teresa Cutter “The Healthy Chef” website and I have converted it to a Thermomix recipe. Strong carrot flavour but my kids happily ate them plain and with cheese in them.  One thing I read on her website that I found interesting is that Buckwheat is actually a seed and not a grain. 

100g whole Buckwheat

10g Arrowroot
2-3 Carrots (Need to make 200ml carrot juice)
200ml Water
Pinch Nutmeg
Pinch Salt

TMX

1.  Add Whole buckwheat grains to TMX bowl and grind
     1 min/ Sp 9 (Remove to separate bowl)

2.  Add carrots to TMX bowl and chop
     30 sec / sp 8

3.  Add water and mix
     2 mins / sp 8
    Strain carrots into a bowl (use rice basket)

4. Add back to TMX bowl Carrot juice, Buckwheat flour, arrowroot, nutmeg,  salt and mix 5 sec (approx)/ sp 4 to combine
(Note: Consistency should be like crepe batter  - I found that I needed to add another 50mls or so of water but will depend on how thick your carrot juice is)

Frypan

Oil frypan with coconut oil or olive oil. Pour in batter just enough to coat bottom of fry pan
Cook for 1 min and flip over to cook for a few more seconds on the other side (wait until it is bubbly before flipping over)
Cool wraps and store between sheets of grease-proof paper

Tips:
Can be stored in the fridge for up to 3 days
Swap carrot juice for beetroot juice or spinach or kale