I am really pleased – I have finally made a wrap that actually worked.
I’ve tried zucchini wraps in the past and they were too soggy. I tried zucchini wraps this week and they were too thin and crispy. I’ve tried Easy Tortillas before and left them in the dehydrator too long and they ended up as chips… but today – WAHOO – I actually made wraps that were the right consistency – OK they do crack a little bit – but over all I am happy – the best I’ve done yet!
I am not going to pretend wraps are easy – I find getting the thickness on the tray right is difficult as is exacting the dehydrating times…
If you get it all correct, these tortillas can last in the fridge for about 2 weeks. These do require you to sprout some spelt in advance.
These are very yummy and I thoroughly enjoyed my tortilla with corn, avocado, sun-dried tomatoes, lemon juice, chilli, salt and parsley for dinner tonight – absolutely scrumptious.
OK so the recipe I followed exactly from Jenny Ross and Doreen Virtue’s book, ‘The Art of Raw Living Food’.
2 cups sprouted spelt grain (sprouted 3-5 days)
2 cups water
1 cup ground flaxseed (linseed)
2 Tbsp. chilli powder (I only used 2 Tsp.)
2 Tbsp. cold pressed extra virgin olive oil
1 Tsp. Himalayan salt
1 Tbsp. psyllium husk
1 clove garlic
Place all the ingredients, except the psyllium husk into a food processor. Process until the mixture is well blended – a thick mixture should form. Add the psyllium husk until the mixture begins to congeal.
Spread 1 cup fulls of mixture over lined dehydrator trays. Using a metal spatula spread the mixture out into a round.
I made 3 large tortillas. (Once finished, I cut the tortillas in half).
Dehydrate for 4 hours on 118 degrees Fahrenheit or 48 degrees celcius.
Flip and dehydrate a further 30 – 40 mins.
The Tortillas are ready when just dried and still pliable. Watch them carefully 🙂
Store in the fridge for up to 2 weeks.
Enjoy with salads, corn, sun-dried tomatoes, chilli, coriander, salsa, avocado – whatever you like! They are a really yummy Tortilla!