2 cups carrot pulp OR grated carrot (if you use the latter, give it a quick squeeze with paper towel
1 cup flax meal
2 cups water (- extra as needed)
1 tbsp cumin
1-2 tbsp tamari
Instructions
Blend all ingredients in a high speed blender till very smooth. Add
more water as needed; you want a pancake batter consistency. The
moisture will vary depending on your pulp and how dry it is, so you
may need to add a lot or only a little more. Use your kitchen
intuition!
Spread wrap batter evenly onto two Teflex-lined dehydrator
sheets. Dehydrate at 115 degrees for about 3 1/2 hours, or until
the tops are firm and you can peel the wraps away from the
nonstick sheets (if they’re a mess when you try to peel them off,
keep dehydrating).
Flip your Teflex sheet (with the wrap on it) upside down onto the
mesh sheet beneath, and carefully peel back the Teflex till the
wrap has been flipped onto its other side. Continue dehydrating
another 1 1/2 hours or so, checking in on the wraps every so
often. You want them to ultimately be firm and sturdy, but still
flexible, and you don’t want the edges to start cracking too
much when you bend them (they’ll definitely crack a little no
matter what you do).
When the wraps have finished dehydrating, you can use a pizza
wheel or knife to cut them into 6 rectangles. You can also cut away
some of the edges, if they’ve gotten very hard.
This is important- store these overnight in a plastic bag or airtight
container. This will get rid of some of the brittleness that the wraps
may have taken on in the dehydrating process. When you’re ready
to use them, simply stuff them with fillings of choice, and get
eating!
Originally Submitted
4/26/2012
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