Pumpkin Spiced Butternut Wraps (raw, vegan, nut, gluten-free)
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The main ingredient in this wrap is butternut squash. I was quite pleased with the outcome in both the flavor and texture departments. The key to get a good flexible texture is to watch the dry time. If you end up over-drying the wrap, you can just spritz it with water to help soften it. Under dry it and you will have a gooey, sticky mess on your hands.
The flesh of a butternut is rich in dietary fiber, vitamin C, and vitamin A . I read that they are also high in Beta-carotene. This is the pigment that is responsible for the deep orange color of butternut squash and it is a powerful antioxidant. But lets not forget about the seeds! Butternut squash seeds are used as nutritious snack food since they contain 35-40% oil and 30% protein. They are also a good source of dietary fiber and mono-unsaturated fatty acids that are a benefit for heart health. Separate the seeds from the flesh, and spread them out on the dehydrator sheet, dry at 115 degrees (F) for about 12 hours or until dry. Feel free to toss them with a little seasoning too. If you can’t find butternut squash you can always use pumpkin in its place.
Butternut squash is a winter-squash and are readily available in the markets from September until the middle of December. Look for mature product that features fine woody note on tapping, and is heavy in your hand. This is probably not a place to break out in a drum solo when trying to find the wood note… but there is nothing wrong with holding a beat and humming a song during the process. Be sure to avoid those with a wrinkled surface, funky spots, cuts, and bruises. Once at home, it can be stored for many weeks in cool, dry, well-ventilated place at room temperature. However, cut sections should be placed inside the refrigerator where they keep well for few days.
This wrap recipe is perfect to accommodate both sweet and savory dishes!
yields 2 1/2 cups
- 3 cups cubed butternut squash
- 1/4 cup maple syrup
- 2 Tbsp coconut oil, melted
- 1 1/2 tsp pumpkin pie spice
- 1 Tbsp psyllium powder
- Place the cubed butternut squash and maple syrup in a high-powdered blender. I use the Vitamix with the tamper. If you don’t have a tamper, you will need to stop the machine occasionally to scrape the sides. Blend until creamy.
- Add the coconut and pumpkin spice. Blend until incorporated.
- Add the psyllium and blender together.
- Evenly spread layers of mixture onto teflex sheets. Don’t spread too thin or the wrap will be brittle or so thin once it’s dehydrated that it breaks once you fill and roll it.
- Dehydrate at 115 degrees (F) for 3-5 hours or until you can peel the wrap off the sheet. Place on the mesh sheet wrapper side down and peel the teflex off. Continue drying for 2 -/+ hours. Don’t over dry. To prevent the edges from curling, I will place another mesh sheet over the wrap (creating a sandwich of two mesh sheets and the wrap in the center).
- If the wrap becomes too dry, spritz with water and it will soften.
- Store in ziplock bags for 2-4 weeks. I store mine in the fridge.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
See the lighter blotches on the wrap? Those are wet spots, slide the wrap back
into dehydrator until these are dry. The leather will be dry to touch but flexible.
You can see in the photo below how flexible the wrap is when done.