Spinachy wraps (gluten Free)

Makes 4 wraps

Ingredients:


150g fresh organic spinach, washed, tougher stalks removed - or baby spinach
4 medium organic, free range eggs
100g gram flour (Dove's Farm is a good brand)
Sea salt and freshly ground black pepper
Olive oil or coconut oil for frying

Method:

1. Put the spinach in a large saucepan with a little water (or just the water clinging to the leaves from washing).

2. Cover, put over a medium high heat and simmer for a few minutes until the spinach has wilted.

3. Transfer to a colander or seive and leave to drain and cool.

4. When the spinach is cold, squeeze out all the liquid and chop the spinach fairly finely.

5. Put the eggs in a large bowl and beat together.  Beat in the gram flour until you have a smooth paste, then add the chopped spinach and season generously with sea salt and pepper.

6.  Stir well, then add enough water (50-75ml) to form a loose batter with a just pourable texture like double cream.

7.  Heat a large frying pan over a medium heat and add a thin film of oil. When hot, pour a quarter of the spinach mixture into the centre of the pan.  Use the back of a spoon to spread the mixture into an even disc, about 20cm in diameter.

8. Cook gently for a couple of minutes, then use a thin-edged spatula to loosen the pancake in the pan.  You should see that the wrap is wet on the base but not browned.  Flip over and cook for another minute or so just to seal the second side.

9. Transfer to a plate to cool and repeat with the remaining mixture.

Best eaten as soon as they are cool. 

Fill generously with bits and pieces such as shredded lettuce, tomatoes, olives and hard boiled egg, cheese or tuna, or shredded chicken/deli meat with salad, chutney or mayo.  

You could also try some roasted root veggies with rosemary and garlic with or without some leftover Sunday roast.

Recipe: Hugh Fearnley-Whittingstall 'River cottage light & easy: Healthy Recipes for Everyday'

What is Gram Flour?

Gram flour, also known as chickpea flour is a pulse flour made from ground chickpeas. Used in many countries, it is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines.

Gram flour can be made from either raw chickpeas or roasted chickpeas. The roasted variety is more flavourful, while the raw variety has a slightly bitter taste.

When mixed with an equal proportion of water, it can be used as an egg replacer in egg-free diets or vegan cooking.

Gram flour contains a high proportion of carbohydrates, no gluten, and a higher proportion of protein than other flours.