Spelt and Amaranth Wraps

Hi guys, I didn’t say anything yet till I found out for sure, but I finally have a paying job! I have been putting my resume out all these holidays and haven’t got any calls. Then I got an email about working at my university as a mentor. I have done similar work before at uni, but it was unpaid voluntary work. This new job however is paid. I did a whole day yesterday, but still have training to do. It will only be a causal job but its better then nothing and I’ll be there anyway for one more semester.

After working yesterday I didn’t  feeling like eating or cooking last night. I had left some chickpeas that I had soak from the morning, so I cooked them up. I decided to make a huge batch of hummus. I made about 4 cups and put it in airtight jars. So I had hummus for breakfast on gluten free bread and then hummus again for lunch with wraps, cherry tomatoes, carrots and celery. I can’t get enough of it!

These wraps I made to go with the hummus are an adaption from the gluten free Amaranth Wraps from Multi-Allergy Cookbook, by Lola Workman. I swapped the gluten free flour for wholemeal spelt flour, used regular baking powder, less salt and added fresh parsley. I made the original recipe a few years ago, when I was off gluten because of my intolerances from leaky gut. As I have said before I have only been eating gluten since I went to Italy last year and I haven’t had any side effects, so I try to stick to whole meal  flours, whole grain products and I try to have variety of grains, rather then the same ones. These are really easy and quick to make and you can make them gluten free if you prefer. They are really soft and delicate, so be careful when you flip them!

Spelt & Amaranth Wraps (vegan, gluten free option, nut free soy free)

Ingredients:

2 tablespoons egg replacer

1 cup warm water (plus extra)

150g wholemeal spelt flour

1 teaspoon baking powder

1/2 teaspoon sea salt

3 tablespoons olive oil

2 tablespoons amaranth cereal

2 tablespoons minced parsley

olive oil spray

Method:

1. Place the egg replacer and warm water in a mixing bowl and beat with an electric mixer, till frothy.

2. Add spelt flour, baking powder, sea salt and olive oil. Whisk it well until smooth.

3. Add amaranth cereal and whisk through. Add another 1/4 cup of warm water if the batter is too thick.

4. Heat a pan and add olive oil spray. Use a soul ladle to spoon the mixture into the hot pan, let it spread so it covers the pan. Cook for 2-3 mins on both sides, being careful when flipping, as the wraps are very delicate. Continue till all the mixture is used.

*Makes about 6 wraps

*Serve as a bread or a wrap with hummus, salad, soup or a stew.

*Store in the fridge in an airtight container or in aluminum foil.