August 15, 2013
Chipotle Coconut Wrap(per)
1 1/2 cups young Thai coconut meat
1/3 cup coconut water
1 Tablespoon ground flax, golden (for color)
3/4 Tablespoon maple syrup (your favorite sweetener)
1/4 teaspoon cilantro, dried
1/16 teaspoon chipotle powder (optional)
1 pinch sea salt
dash cayenne (to taste)
In blender, mix coconut meat, water and maple syrup until creamy.
Add remaining ingredients and blend well.
Pour onto non-stick dehydrator tray. (one large wrap to be divided or several small rounds).
Tap tray on counter and rotate to spread batter thinly.
Dehydrate at 110 degrees F for 4 hours. Flip onto mesh dehydrator tray and peel of non-stick sheet.
Dehydrate 2-4 hours more or until wraps are dry, but flexible. Dehydrate longer for a crunchy taco or cracker.
Serve with your favorite hummus, pate, salad, etc.
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