Beetroot Veggie Wraps – GF,Vegan

 

Beetroot Veggie Wraps – GF,Vegan
 
Prep time

Cook time

Total time

 

Ever since I received my dehydrator, I’ve been going crazy experimenting. One of the best discoveries by far have to be Veggie Wraps. What a great way to cut out bread and flour by having 100% Vegetables in a meal that also tastes amazing. These wraps are even better than store bought or even homemade bread wraps as they don’t tear or crumble away. You can also make these in a conventional fan forced oven. My suggestion would be to place these on a non stick baking sheet so you can turn them (peel them off) half way thru, and cook them on the lowest heat. They will definitely be ready a lot faster than by baking them in a dehydrator although you won’t get the health benefits as you would in a dehydrator, but hey they’re 100% veg so you will get some health benefits. These are great if you’re on a diet, have allergies or are vegan.
Author:
Recipe type: Vegetables, Snacks
Serves: 6Wraps

Ingredients
  • 250g Beetroot – already cooked – I bought these in an airtight bag but you can cook your own and use when cooled to room temperature or cold
  • 1 sm Carrot – roughly chopped
  • ½ Red Onion – roughly chopped
  • 5 Kalamata Olives
  • 2 lrg or 4 sm ripe Tomatoes – preferably on the vine as these are tastier
  • 2 Tbs Psyllium Husk
  • 100g Kale – washed and stems removed
  • 200g Spinach – washed and roughly cut – can use baby spinach leaves
  • Juice of 1 Lemon
  • 1 lrg Courgette – roughly chopped
  • 4 Garlic gloves

Instructions
  1. Put all ingredients in a food processor and blend for approx 3-5min
  2. Spread on a non-stick Teflon sheets or non-stick parchment/baking paper – approx ½cm in thickness
  3. Spread evenly
  4. Dehydrate for approx 6 hours on 43 degrees Celsius
  5. Peel and turn over mixture
  6. Dehydrate for a further 6hrs
  7. The timing is approx, so check the wraps after you’ve turned them over at the half way mark i.e 3 hours. And from here you can gauge how much longer you think you’ll need.
  8. Fill them with julienned carrots, pepper, sliced red onions, hummus, homemade tomato sauce/salsa, cooked fish, canned tuna, boiled egg, rocket, spinach , anything you like. These are deliciously Moorish.
  9. Enjoy!

This post has been submitted to ‘Fat Tuesday: October 2, 2012′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 10/2/12‘ @ http://simplysugarandglutenfree.com

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