One of the staples in the RawganicVegan household is always a variety of raw wraps, both sweet and savory. We often have fruit based wraps for weekend breakfast “crepes”, and have the savory wraps for quick lunches and dinners. The possibilities for fillings are endless, and I often experiment with many different spices and vegetables.
For the most part, raw wraps can have more of a chewy texture when fruit is the primary ingredient, like a banana based wrap which is similar to a fruit “roll up. If you add a fat, such as fresh coconut meat or ground flax, the wraps have more of a “tortilla” like feel and are very pliable. You can’t really go wrong with a wrap, but if you leave them to dehydrate for too long, they will become dry and more like a cracker. If that happens to you, all is not lost! You can simply use them as a flat bread, and it will be equally delicious.
For me, it took a while to get into the groove of wrap making because it is very humid where we live in Hawaii, and the process takes much longer than it does for most people. I also had to experiment a lot with thickness, shapes of circle versus square (we tend to go more for square now and roll it more like a nori wrap), and getting the right spice mix. You will notice that after foods are dehydrated, they have a more intense flavor because the spices concentrate during the process of drying. Have fun with it! Don’t be intimidated, it really is far easier than most baking which requires precise measurements of leavening ingredients, liquids and careful attention to not overmix so baked goods don’t become tough.
Many many years ago when I first got into raw foods, I thought that vegetable and fruit based breads, crackers and wraps were foreign and unusual. But like most things, the more I made them, the more they became second-nature. And now? I can’t imagine missing out on the sweet and savory smells permeating from my Excalibur dehydrator on any given day of the week! I hope you enjoy this carrot wrap recipe with squash avocado filling, which was featured in our WWW.RAWFOODMEALPLANS.COMin December!
Ingredients
•2 cups shredded carrots (can also use leftover carrot juice pulp)
•1 cup flax (ground)
•2 cups water
•2 tsp coriander
•1 tsp. cumin
•1 tsp. Himalayan salt
Blend all ingredients in a high speed blender until smooth and thin like pancake batter. You may need to add a little more water, depending on how dry your carrot pulp is.
Pour batter onto two teflex dehydrator sheets. Dehydrate at 145f for 1 hour. Then, peel wraps from the teflex sheet and place onto the mesh tray without teflex. (if they are still very wet, lower heat to 115f and dehydrate longer until you can peel off of the teflex sheet).
Lower heat to 115f and continue dehydrating for about 2 hours. With raw wraps, you want to check them periodically so that they are getting dried, but not over dried and cracking. It really depends on the humidity where you live. The art of dehydrating becomes easier and easier the more you do it.
Cut each wrap in half. FILL WITH SQUASH AVOCADO FILLING (recipe below).
SQUASH AVOCADO FILLING
Ingredients
• 1 cup squash (steamed butternut or kabocha)
• 2 zucchini (sliced very thin on mandolin)
• 2 handfuls mixed greens
• 1 avocado mashed
• 1/2 tsp. Himalayan salt
• 1 TBSP cilantro (dried or 1/2 cup fresh)
Cut squash into chunks and steam in top of double boiler until soft to the touch with a fork. Mash avocado with salt and cilantro. Spread avocado mash on carrot wrap first. Layer with sliced zucchini, steamed squash, and then greens. Roll wraps and enjoy!
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STUNNING PHOTOS BY RAWGANIC LIFE TEAM MEMBER ALEKSANDRA WINTERS! see her blog here: WWW.OLENKOSKITCHEN.COM
