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Wraps are wonderful staple foods to have in the house. They store easily in a zip-lock bag, placed in the fridge for many weeks. If they are a little brittle or have hardened a bit too much to use them as a wrap, just dampen them with a little bit of water. You can use a wide variety of fresh veggies to make a healthy, tasty and satisfying meal. I got this recipe from Elaina Love.
- 3/4 cup dry golden flax seeds ground into meal (blend dry seeds first before getting your blender wet)
- 1 cup soaked raw almonds (2/3 cups before soaking) soaked 4-8 hours
- 1 cup raw hemp seeds
- 1/2 cup pine nuts or cashews
- 2 cups fresh or frozen corn, organic!
- 2 Tbsp raw honey, maple syrup or agave
- 1 tsp high mineral salt
- 1 clove garlic
- 1/2 tsp turmeric for color
- Optional: add 1 minced jalapeno for extra spice (I added 1/4 tsp cayenne)
- In your high-speed blender add all the ingredients along with enough water to cover the mixture.
- Blend until nice and smooth.
- Pour in a bowl and add ground flax seeds and blend until creamy.
- Spread the batter on dehydrator trays covered with a teflex sheet. Make the wrap as thin or as thick as you like. You can spread it out to a full sheet, later scoring the batter into chip shapes. Or you can make tortillas. There are many options.
- Dry at 105 degrees for about 4 hours. Flip the wrap and take the teflex off.
- Dry for another 3 hours or until bread is still very moist and is easy to lift up.
- Store in the refrigerator for several weeks.