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A polished hand holds a wrap filled with egg, avocado, lettuce, tomato, and sunflower seeds
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Amaranth Almond Wraps

These spongy gluten free wraps are perfect for any filling you could imagine. They contain 7 g of protein and are high in iron.
Prep Time10 minutes
Cook Time4 minutes
Course: Breakfast, dinner, Lunch, Main Course
Servings: 6 wraps
Calories: 138kcal

Equipment

  • 1 cast iron or enamel skillet
  • 1 blender optional

Ingredients

  • 1 c hemp milk
  • 3 eggs
  • 1/2 t salt
  • 1/2 t baking soda
  • 1/3 c almond flour
  • 1/3 c GF flour blend or use tapioca flour
  • 1/3 c teff flour

Instructions

  • Add all ingredients to the blender, starting with liquid and ending with dry ingredients. Ingredients are listed in the right order to add to the blender.
  • The mix must develop for at least 10 minutes, but 30 minutes to overnight is best.
  • The batter saves well and develops in flavor stored in a glass jar in the fridge.
  • Heat up your pan. If you like you can pour 1 t of olive oil in your pan, but it is not necessary. Oil should be very shiny before adding batter.
  • Pour the dough in the batter to cover 4 inches. Tilt the pan so the batter spreads out to cover a 6-8 in area.
  • Note, if your oil smokes pour it out and wipe the pan, but do not use water to wash. This actually is a method to prevent sticking to a pan such as copper or stainless steel. The best pan to use is a cast iron skillet that is well seasoned, with this type of pan, or an enamel pan, only a drop of oil, if any, is needed. If you use a stainless steel pan or copper pan, you should heat up the oil until it shimmers.