Funky Vegetable Wraps

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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

7-8 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.

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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.

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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.

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We ate them with cannellini bean and almond hummus, avocado and salad. Absolutely yum!

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About lettercollumkitchenproject

A cook that gardens. Sun addict. Not a good addiction in West Cork hence the travel addiction. Add in a splotch of kitchen snooping while away, a big walled organic garden while home and a kitchen full of a bit of everything. Runs an organic bakery/delicatessen/food shop with her husband using food from the garden and the years of accumulated kitchen snooping. Check out the shop and garden at www.lettercollum.ie View all posts by lettercollumkitchenproject

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