RAINBOW ROASTED CARROTS, SWEET POATOE & SLAW
2 cups buckwheat flour
2 tsp salt
3⅓ cups almond milk
selection if fruits and berries
dollop of coconut yogurt
1 Mix flour and salt in a large bowl.
2 Add almond milk gradually by adding in ⅓ - ½ of the total amount each time, stirring well after each addition.
3 Cover batter and refrigerate for 1-2 hours (optional. I've, opted not to do this when I am in a hurry.
4 Ladle batter onto a prepared skillet, greased as necessary.
5 Cook until galette starts to brown.
6 Flip galette over and cook on the other side.
7 When serving fold and add a dollop of coconut yogurt, berries and fruits.