Spinach Wraps 

Spinach Wraps 

Who doesn’t love a good wrap. Either filled, or toasted for a dip, or even topped with cheese in the oven? 

I’ve tried so many of these recipes, and this is by far the best one. I found others to have to much spinach, some didn’t have enough flour, others were really tacky and didn’t seem to actually want to hold their shapes….get what I mean. Annnnnnyyyyyyyyyyyway!!!!!!

This recipe takes some time, but it’s worth it, the wraps are light, so nutritious and so yummy!

Spinach Wraps

  • Servings: 8 wraps
  • Difficulty: Relatively easy
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Ingredients 

2 cups of gluten free flour

1 cup of whole wheat flour

2 tsp baking powder

1 heaped teaspoon of salt

1 cup of blached baby spinach (that you have ringed out competely in a clean dish cloth, to get rid of all the excess water)

5 TBSP of coconut oil

2/3 cup of water

Combine the flour, baking powder, salt and spinach on a food processor. Pulse thoroughly to finely chop the spinach.

Add your coconut oil, and pulse the mixture until it’s resembles bread crumbs. With the processor running, add the water in a slow stream, until it starts to combine.
I picked up that you don’t need more water, the dough is stunningly moist, and if you take some into your hand, you will notice that it forms a ball easily.


Transfer onto a floured surface and knead for about 2 minutes.

Divide into eight equal pieces.


Cut and then shape into balls.

Cover with a clean dishcloth and leave to rest for 10 minutes.

Heat your pan.

Working with one ball at a time, while keeping the others covered, roll them out into circles, about 30 centimeters in diameter,


Carefully transfer the rolled wrap to your heated skillet, and cook each side for about 10-20 seconds, do not over cook as the wraps will then become stiff.

Immediately transfer the cooked wraps to a plate and cover with a damp kitchen towel. Repeat with the remaining dough balls. Lowering the heat as to prevent burning.

Just stack each cooked wrap onto the previous one. This will help keep them soft.

You can store them in the fridge, wrapped in plastic, but they generally won’t last that long.

The best is to have all your ingredients toll them ready and serve as they come out of the skillet, let everyone fill their own wraps as the like. It becomes a fun filled dinner or lunch!

❤️🍴


Sweet potato pasta

Sweet potato pasta


There’s a million different ways to make something taste good. Ok, maybe not an exact million…but there are many ways to add sparkle to a dish to make it yummy. 

Sweet potato is in a league of it’s own and currently I seem to be using it in almost everything. The other day I made gnocchi, and please let me tell you that it is the most AMAZING gnocchi that I have EVER eaten, sweet potato fries, baked in the oven are a must, also added to chickpeas and lentils to make an amazing vegetarian “burger” or just added to a pot of curry.

This concept of using it as a mock pasta, has obviously been around for some time, I did some research and went onto a few sites to gain ideas, and there are many recipes and many variations.

I kept the sauce simple, and didn’t feel the need to make it heavy or “meaty” , so it remains healthy, light and soooooooo yummy!!!!!  

Sweet Potato Pasta

  • Servings: 2-4
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Ingredients 

2 large sweet potatoes : about 800g (orange flesh variety)

A julienne cutter or spiralizer

Any sauce you might like : I used fresh tomatoes, capers, some chili, baby spinach and garlic. I tossed that all together in a pan with the cooked pasta.

A pot of water

Olive oil

Salt

Garnish : grated Parmesan, fresh herbs, micro leaves.

Method

Top and tail the sweet potato and then julienne slice or spiralize the vegetable.

Add salt and olive oil to the water and bring to the boil.

Carefully add sweet potato in handful batches to the water, and cook until al dente.


Transfer each batch to a bowl of ice cold water and set aside until you are ready to reheat and serve.

When you have figured out your sauce, drain the sweet potato and toss in a hot pan covering with your yummy sauce.

It’s that simple and easy!

❤️🍴