KEEP IT RAW
CARROT DEHYDRATOR WRAPS
OF GF NF
Makes approx 8 wraps
• 150g (3 cups) grated carrot (or carrot pulp from your juicer)
• 225g (1 ½ cups) ground flax meal
• 750ml (3 cups) water (approx.)
• 2 tsp nigella (black onion) seeds
• 2 tbsp fresh coriander, stalks removed and leaves very finely chopped
• 1 tsp sea salt flakes
• 2 tbsp tamari
1 Combine all the ingredients in a blender until very smooth.
2 Spread the mixture onto baking parchment or non-stick dehydrator sheets as evenly as possible.
3 Transfer to the dehydrator and dry at 40°C for around 4 hours. After this time, remove the paper, if using, and flip over the wrap sheets to ensure they dry evenly.
4 Continue dehydrating for another 2 hours or so — you want them to be dry but still flexible. They may feel crisp at the edges but these can be trimmed off.
5 When they have finished drying, cut the wraps into strips and store in a zip lock food bag for up to 3 days. The flexibility of these wraps will improve after 24 hours of storage.
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Mar-18
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