Easy Spinach Wraps (GF)

Completely cover the groats with water in a bowl or mason jar. Let soak for 3-6 hours or overnight (this helps with digestibility and enzyme activity). If you forget to soak, the recipe still works. 

1) Place the strained and thoroughly rinsed buckwheat groats, the spinach, and water in a high-speed blender until smooth (will appear a bit watered down...don't worry!) 

2) Heat a non-stick skillet (you may need to use a drop of oil depending on your pan), then pour batter like a crepe into whatever size circle you'd like. Let cook for a few minutes on each side until it seems done.  Repeat until all batter is used up.

3) Let cool on wire rack. Use right away or store in fridge for up to four days. Use cold or reheat in oven or pan.

These mild tasting wraps can be used as soft burrito or taco shells, rolled or grilled sandwiches. They can be used for falafel shells, naan bread, or in place of buns for sausages and burgers.

*Also excellent for packed lunches, snacks, or on-the-go pick-me-ups! 

Some members of our team have used them for:

• chorizo burritos
• beef tacos
• chicken salad wraps
• breakfast burritos with our eggs and bacon/sausage
• dinner sausage wraps (in place of hot dog buns)
• ...and more!