Ingredients: Serves 1 person and 2 of your five a day
1/3 cup of Gram flour
1/3 cup of almond milk
1 tsp water
1/4 tsp black Himalayan salt
3 handfuls of baby spinach
4 chestnut mushrooms sliced
Good pinch of cracked black pepper
1/2 tbsp Pure olive dairy free butter (vegan)
1 Place the mushrooms in a dry frying pan on a medium heat.
2 Meanwhile put the Gram flour and the black Himalayan salt in a small bowl and mix. Then pour in the almond milk and beat until it forms a batter.
3 When the mushrooms are golden in colour remove from the pan and set aside.
4 Then put the Pure olive dairy free butter in the pan, move the pan around to spread out the butter around the pan.
5 When the butter has melted pour the Gram flour batter into the frying pan and move the pan around so that it spreads out.
6 With a spatula, mix and scramble the batter until looks like scrambled eggs; this will take around 2-3 minutes.
7 Then add the cracked black pepper and continuously stir for another minute, before adding the mushrooms and mix.
8 Add the baby spinach and mix until it has wilted; then plate up and enjoy!