- Words, Recipes & Image courtesy of Vanille atdownunder.com
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- Buckwheat Crêpes - Gluten & Dairy
free
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- 250 grams of buckwheat flour
- 1 egg
- 800ml of rice milk (can substitute with cows milk)
- 1 pinch of salt
- In a large bowl mix together the flour and salt.
- Make a well in the centre, add egg and stir.
- Gradually add milk and keep on stirring to get a smooth batter.
- Heat a well oiled fry pan and cook each pancake 1 minute or so on each side.
Fill the crêpes with the following salad, roll and wrap in paper and secure with hemp thread.
- Fennel, Grapefruit and Mint Salad
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- 1 fennel bulb, finely sliced
- 1 grapefruit, peeled and cut into wedges
- 1 bunch of mint, finely chopped
- Olive oil
- Salt and pepper
- Grapefruit juice
- In a large bowl, mix together fennel, grapefruit and mint. Prepare the vinaigrette with olive oil, salt, pepper and
grapefruit juice to taste.
- Drizzle the vinaigrette on top of the salad and mix well.
- Allow to stand for 10-15 minutes before serving.
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