Usually, I am not too much into eating dehydrated stuff, but I want to learn to make it for our friends and create well-combined recipes for people who are transitioning into raw food but still need something familiar to eat. We just got our dehydrator recently, so I was really curious to try it out and make some softer and thinner type of raw bread or raw vegan wraps.
As always I was completely trusting my intuition and after looking at a couple of different recipes online I used what we had at the moment and I was totally blown away by the result! These things are dangerously addictive 🙂 Good thing that our dehydrator is in the retreat house and I brought home only a few… And given most of them to my partner 🙂
The basic recipe is very simple, only 3 main ingredients, but I added more spices than I usually would. Maybe it’s a bit complicated, but it tastes fantastic!
So here is the recipe:
1 small pumpkin
1 big tomato
2 cups of grind golden flax seeds
2 tbsp of psyllium husks
About a teaspoon of sea salt
2 teaspoons of turmeric powder
A bit of hot pepper
A small piece of fresh ginger
2 cloves of garlic
A teaspoon of cumin
A big handful of fresh oregano
About a cup of water, or maybe more, enough to soak the flax seeds
I blended pumpkin with tomato, half of the water and all the spices except oregano. Then I added about a half of flax seeds and blended some more.
Mixed the rest of the flax with water in a big glass bowl and added the rest of the mixture and chopped oregano. Mixed it all really well, spread on dehydrator sheets about 1,5 cm (half an inch) thick and left dehydrating for about 12 hours, flipped and then dehydrated just a little bit more. If you let them dry longer, they will turn too crispy and you would have to soak them in water, I guess to turn them into raw vegan wraps.
mung bean sprouts
Delicious! 🙂 You can also add a lettuce leaf for the extra crunch and beauty.