250ml Unsweetened Almond Breeze®
160g spelt flour
1 medium beetroot grated
Pinch of sea salt
Coconut oil or butter, for cooking
1 avocado peeled and stoned
Juice of 1 lemon
Seeds of 1 pomegranate
Handful of rocket
1 Combine the flour, beetroot, egg, Almond Breeze® and salt in a large bowl.
2 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.
3 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!
Recipe courtesy of Madeline Shaw / Blue Diamond Almonds