By Chef: Gena Hemshaw
Posted: January 27, 2012
The recipe is extremely simple, as per my own taste, so feel free to embellish and flavor it as you
- 2 cups carrot pulp OR grated carrot (if you use the latter, give it a quick squeeze with paper towel to remove a little excess moisture)
- 1 cup flax meal
- 2 cups water (+ extra as needed)
- 1 tbsp cumin
- 1-2 tbsp tamari
1) 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!
2) 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).
3) 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).
4) 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.
5) 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!