Funky Vegetable Wraps

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.

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!