ROLL UP

When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.

Oat Crepes with Coconut Yoghurt & Mixed Berries
Recipe / Lisa Guy 

These delicious crepes are perfect for a weekend breakfast or healthy dessert. Oats are a great source of resistant starch. This is a type of fermentable prebiotic fibre that provides fuel for the good bacteria in the gut and ensures the health and integrity of the gut lining. Berries, particularly dark berries like blackberries and blueberries, are an excellent source of anthocyanins. This potent antioxidant enhances immune function and can reduce inflammation and premature skin ageing.

Makes: 6 crepes

1 cup oat flour 
½ cup rice or gluten-free flour
1 large organic egg
2 tbsp coconut oil
2 tbsp pure maple syrup or coconut nectar
1½ cups milk of choice
1 tsp vanilla bean paste or extract

Thick coconut yoghurt Honey or pure maple syrup Mixed berries

1. In a medium bowl, combine oat and rice flour. In another smaller bowl, whisk egg, coconut oil, maple syrup, milk and vanilla bean.

2. Pour wet ingredients into dry and combine.

3. Put a small amount of coconut oil in a frying pan over medium-low heat and pour around one quarter of the mixture into the pan. When you start to see bubbles, flip your crepe and cook the other side.

4. Once you’ve made all of your crepes, fill them with coconut yoghurt, berries and drizzle in honey. Roll them up and decorate with more berries, then enjoy.

Mango, Snow Pea & Sprout Rice Paper Rolls
Recipe / Lisa Guy