Google+ Rawfully Tempting™: Dill and Caraway Wraps (with Spirulina)

Best of Raw


Voted Best of Raw - Favorite Raw Vegan Gourmet Chef + Favorite Raw Vegan Blog.

Healthy Personal Care -

6th Annual Best of Raw Award

6th Annual Best of Raw Award

June 12, 2012

Dill and Caraway Wraps (with Spirulina)

Looking for something a little different, with an extra kick of super nutrition? Try one of these special GREEN wraps!!! I'm going to re-work this one a bit. It's pretty intense..You can stuff it with a Sunflower Seed Pate, Walnut Pate, salad, hummus, whatever your pleasure. I made these rather thin and they dehydrated within 5 hours.

Dill and Caraway Wraps

1 cup veggie pulp from juicing (optional)
1 small onion, chopped  
1 medium zucchini, chopped 
1 small tomato, roughly chopped
1 cup filtered water   
1/4 cup dill, loosely packed
1/4 red bell pepper, chopped  
2 Tablespoons ground flax seed
1 Tablespoon sprouted oat flour (or almond flour)
2 Tablespoons  sprouted quinoa flour (or almond flour/pulp)
1 Tablespoon sesame seeds
1 teaspoon raw honey  (or liquid sweetener)
1 medjool date, pitted and chopped
2 teaspoons coconut oil, melted 
1/2 teaspoon Spirulina Powder (optional)
1/4 teaspoon basil, dried
1/8 teaspoon onion powder  
1/8 teaspoon garlic powder  
1 pinch cayenne powder to taste
1/2 teaspoon sea salt to taste

Sprinkle with sesame seeds, caraway seeds and dried dill before dehydrating

1. In blender, mix veggie pulp, onion, zucchini, tomato and water.

2. Add remaining ingredients and blend until pourable. Add more water only if necessary to thin. Use less water, and utilize the vitamix tamper and it will dehydrate much faster.

3. Pour about two 3/4 cup batter portions onto two corners of non-stick dehydrator sheets. Spread to 1/4 inch thick using an offset spatula. Keep rotating the tray as you spread. Set a bit of mixture aside to fill any holes that may develop as dehydrating.

4. Garnish with caraway, sesame seeds, and dried dill, and dehydrate at 110 degrees for about 3 hours.

5. Carefully flip sheet over, peel wrap off sheet and onto a mesh rack, and dehydrate 1-2 hours. Roll up a sheet of computer paper, fasten with paper clip, and set inside wrap. Fold wrap over paper and dehydrate another 2 hours or until dry, but flexible.

6. Freeze to extend shelf life. Defrost as needed.

1. It takes a bit of practice to get the right thickness. The goal is to keep them flexible....

2. For tasty crackers, eliminate coconut oil,  add 3/4  cup walnuts to the batter and blend. Spread onto non-stick dehydrator tray. After 4-5 hours of dehydrating, flip over and peel off non-stick sheet. Score into cracker squares, and continue to dehydrate until firm. 


Anonymous said...

those look delicious! i really need to get a dehydrator!! thanks for sharing!

Web Analytics