Lunches and snacks

Cambodian tumeric wraps

image not found


For the wraps 1/2 cup rice flour 2 cups chickpeaflower 2 cups almond milk or filtered water 1 tsp tumeric powder For the filling 1 cup or tinn Smashed blackbeans (soaked and cooked or from a tinn) 1/2 head of cauliflower Fresh spinach 3 Graited carrots 2 peppers 1 cup sprouted mungbeans 1 tsp paprika 2 Tbls coconut oil salt & pepper


In a bowl cut cauliflower, paprika, salt, papper and coconut oil in oven for 30 min. Add flower, tumeric and milk/water in a bowl and stir. Add more water or flower if needed. Heat oil in frying pan or even better- use non sticky pan. Place thin layer of mix in pan and let sit till bubbles appear. Flipp over. When ready fill your wraps with cauliflower, fresh grated carrots, peppers, mungbeans and more if u find space! Enjoy


Serves 4

Source: Anja Wilhelmer