These wraps are completely different. They’re made from only vegetables, ground almonds and pysllium husks. No gluten, no dairy, no eggs and they are alkaline. Perfect for anyone on a restrictive diet that fancies a sandwich or wrap.
It is a recipe that I have been playing around with, inspired by a recipe from Green Kitchen Stories.
So far it seems that anything that I have in the vegetable basket, whizzed up with almonds and pysllium make perfect wraps. I have used beetroot, carrots, courgette and carrot, broccoli and carrot and for sure a cauliflower will work.
My measurements are still a bit vague but roughly speaking you need something like the following. Choose 1 combo plus the pysllium, almonds and salt
6 small beetroots, 2 carrots
1 head broccoli, 4 carrots
3 beetroots, 4 carrots, 1 courgette
half tsp salt,
2 tbs pysllium husks
2tbs ground almonds.
Wash or peel your vegetable selection and chop into small pieces. Put these into a food processor and whizz until finely ground.
Add 2 heaped tbs psyllium husks, 2 heaped tbs ground almonds and half a teaspoon of salt. Buzz everything together then tip onto a large parchment lined tray – or trays – my tray is big 42cmx30cm.
Use your hands to spread the vegetable out evenly. Press down firmly and tidy up the edges.
Bake at 190c for 10-15 minutes. The vegetable sheet should firm up. It needs to be firm enough to flip over on the tray.
Carefully, or should I say quickly and carefully, flip the wrap over and gently peel the parchment paper off. Put the wrap back into the oven and bake for another 5 minutes.
Cut the warps into appropriate sized pieces – depending whether you want to make sandwich or a wrap.
We ate them with cannellini bean and almond hummus, avocado and salad. Absolutely yum!