- 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
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