High protein wraps made with wolffia, buckwheat and tapioca
Prep Time 10 minutesmins
Cook Time 5 minutesmins
Resting time 1 hourhr
Total Time 1 hourhr15 minutesmins
Course Bread, Side Dish
Cuisine International
Servings 575g wraps
Calories 151kcal
Equipment
Weighing scales
Mixing bowl
Whisk
Frying pan - non stick
Spatula
Serving plate
Ingredients
To make the wraps
100gBuckwheat flour
10gTapioca flour
300gWolffia Globosa(frozen and defrosted)
1teaspoon Pink salt
To cook the wraps
40mlCoconut oil(8ml -10ml per wrap to cook. )
Method
Assemble all ingredients.
To make the wraps
Add the buckwheat flour, tapioca flour and salt to a mixing bowl - whisk to incorporate.
Add the liquid Wolffia globosa (frozen and defrosted). It should be water consistency. If it is a little thicker, you will need to add some extra liquid.
The batter should be nice and thick, almost like a thick double cream.
Allow to rest for 1 hour.
To cook the wraps
Measure 75g of batter into a small bowl.
Heat a non-stick frying pan to low-med heat.
Add a splash of oil, add the 75g of batter and carefully spoon the batter out from the center to fill the pan as much as you can. You need to work quick because the batter will start to set. You want to get a nice thin wrap.
Cook on medium heat for approx. 2 minutes on each side until golden brown.
Transfer to a plate lined with paper towel to drain.