And no, I hadn’t heard of them until recently either. But they’ve been a bit of a foodie fashion item recently, because they’re raw(-ish), gluten-free, and of course, being vegan, dairy and egg free too. They’re a substitute for a flour tortilla or similar, but the nearest they get to flour is the inclusion of flax flour (linseed flour) or psyllium husk as a binding agent.
To get an idea of what they should look like, see Raw Wraps. My efforts are a bit clunkier. So far at least …
I’m working on it. The picture shows one of the simplest to make – carrot, milled flax-seed, cumin, and a little salt and pepper. But even the more complicated recipes are pretty straightforward. There’s only one catch: you do need a high-powered blender and a dehydrator.
So if we take the carrot and cumin wrap as an example, we start with carrots and a little water …
It has to dry at around 105F-110F for at least two hours until a skin forms on the top. Then you can turn it over onto an open mesh sheet rather than a Teflon-coated one to finish drying.
Second time round we were more ambitious, and made three varieties.
They may not look very appealing, but they’re surprisingly delicious. Not to mention low calorie. We’d made them for the family, and just kept one back to try. But the next batch will be for us, I think!