Madeleine Shaw’s Beetroot Crepe Recipe

 Ingredients:

• 250ml unsweetened almond milk
• 160g spelt flour
• 1 medium beetroot, grated
• 1 egg
• Pinch of sea salt
• Coconut oil or butter, for cooking
• 1 avocado, peeled and stoned
• Juice of 1 lemon
• 100g hummus
• Seeds of 1 pomegranate
• Handful of rocket

Method:

Combine the flour, beetroot, egg, almond milk and salt in a large bowl.

Heat 2 teaspoons of coconut oil in a small pan over a medium heat. Pour enough mixture into the pan to cover the base in a thin layer and then cook the crepe on each side for 3-4 minutes until golden and cooked through. Repeat with the remaining batter, adding oil as needed – this should make 4 crepes, depending on your pan size.

Mash the avocado with the lemon juice and salt. Spread a little avocado onto each crepe with a few dollops of hummus, a handful of pomegranate seeds and rocket. Roll up and enjoy!

Photo and recipe credit: Blue Diamond Almonds

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