Sunday, May 20, 2012

I FINALLY DID IT ............GRAIN FREE WRAPS



I have been trying for weeks to find / adapt different recipes in order to make a practical and easy wrap that is grain free and filled with veggie goodness. I have had so many wrap failures in the last little while that I was beginning to get discouraged...thinking that this would never work. I then found a recipe which works! I adapted it to make it easy to make and fantabulous tasting. These babies can keep in the fridge for up to three weeks and can be made in the dehydrator or oven. They take a while to dehydrate fully but they are well worth the wait. Wraps are great because they are so versatile...you can fill them with whatever you have in the fridge making them a wonderful go to lunch / snack. 

FUN FACTS ABOUT OUR BINDING FRIENDS - FLAX SEEDS!
*flax should be ground before consuming...you don't reap any benefit if you eat it whole it will just pass right through you.
*good source of dietary fiber
*one of the best vegetable sources of Omega 3s
*flax has mucilaginous properties which make it a great binder...it can be used as an egg replacer in a lot of recipes due to its binding properties. For an egg replacer just mix 1 tbsp ground flax with 2 tbsp of water and let it sit for about 10 minutes (this replaces 1 egg).  
*use it in oatmeal, smoothies, salads (you can buy flax oil too), baking, as an egg replacer (with a little water), in these wraps!

GRAIN FREE WRAP
 Ingredients:
-1/2 cup ground flax seeds
-1 1/4 cup frozen corn
-1 large red pepper chopped
-1 medium zucchini chopped
-1 1/2 cups peeled and chopped carrot
-1 tbsp lemon juice
-3 tbsp olive oil
-1 tsp cumin
-1 1/2 tsp chili powder
-1/2 tsp sea salt

Instructions:
1) Put all of the ingredients into a high power blender or food processor and mix until thoroughly combined. Add a little water if it doesn't mix. 
2) Let sit for about an hour so that the flax seeds can work their binding powers.
3) Scoop 3 tbsp of the mixture onto a teflex dehydrator sheet (you can fit 2 wraps on each sheet) or scoop 3 tbsp of the mixture onto a parchment lined cookie sheet (you can probably fit about 3 on a cookie sheet). You should be able to make 14 small wraps. 
4) Spread the mixture with a flat edge spatula or other cooking tool with a flat edge until you form a circle about 15 cm in diameter. 
5) Dehydrate at 105 for 5 hours or put the cookie sheet in the oven at it's lowest setting for 5 hours.
6) After 5 hours has past flip the teflex sheet or parchment paper over and gently peel it off the wraps so that they can dehydrate on the other side. **Note if it doesn't come off fairly easily they aren't ready yet.
7) Dehydrate on the opposite side for 1-2 hours until the wraps are dry but still bendable. 
8) Consume immediately or put them in the fridge for up to 3 weeks. 

Filling ideas:
-tomatoe
-cucumber
-red pepper
-cilantro


Wraps are so much fun! Get excited.
Love,
Malakai

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