I have been meaning to make these wraps for months – they get written down on my list for the week and then I freak out convinced they won’t work and I scrap them…
I have finally done them and they were SOOOO EASY!!!! I have no idea why I was convinced all these months that they would not work. They work perfectly and are absolutely amazing to eat.
I LOVE these and am going to make them regularly!
Ingredients:…makes 4 trays… each tray cut into 6 pieces…
4 cups of Thai coconut flesh – approximately 5 coconuts
2 cups of coconut water
1 Tsp. agave nectar
2 Tbsp. psyllium husk
*curry wraps – add 2 Tsp. of your favourite curry powder (adjust strength according to taste)
*Thai wraps – no need to add anything – if you like you can sprinkle with black sesame seeds after you have spread the mixture onto the dehydrator trays
Blend together the coconut flesh and water, agave and *seasoning in a high speed blender. This took a little bit of patience scraping down the sides and re-blending to ensure the mixture ended up being lovely and smooth.
Once creamy and smooth – add the psyllium husk and blend for another 30 secs.
Divide the mixture between 4 lined dehydrator trays and spread the mixture thinly across the tray with a metal spatula or palate knife taking the mixture right to the edges.
Dehydrate for 6 hours at 110 degrees Fahrenheit.
The wraps will come away from the lining on lifting once dry and should still be pliable.
Peel off the trays and store for up to 3 months in the fridge or eat them straight away!
Giving credit where credit is due…
A great recipes from Jenny Ross – thank you 🙂