[Australian] How to cookCrêpe rolls with pumpkin and almond butter

Ingredients

• 1 cup buckwheat flour
• 1 cup unbleached spelt flour
• 1 tsp salt
• 1 egg
• 1 cup soy milk
• 1 tbsp extra virgin olive oil, plus extra for frying

• 300 g pumpkin, peeled and steamed until tender
• 2 tbsp almond paste
• 3 tbsp orange juice
• pinchof sea salt

• 1 tbsp extra virgin olive oil
• 1 leek, white part only, cut into fine matchsticks
• pinchof sea salt
• ½ carrot, cut into fine matchsticks
• ¼ red capsicum, cut into fine strips
• 200 g cabbage, finely shredded
• 1 tbsp roughly chopped flat-leaf parsley
• ½ avocado, finely sliced

Directions