sundried tomato carrot flax wraps

By blum099

Ingredients

• ingredients (makes 1 1/4 C):
• 1/2 1/2 1/2 white or yellow onion
• 4 4 4 large carrots
• 1 1 1 C sun-dried tomatoes
• 3 3 3 garlic cloves
• 1 1 1 C fresh parsley
• 1 1 1 lemon, juiced
• 1 1 1 tsp sea salt
• 1 1/2 1 1/2 1/2 C ground flax
• 1 1 3 C raw walnuts (soaked for a min. of 3 hours, or overnight)
• 1 1 1 tsp cumin
• 1/2 1/2 1/2 tsp smoked paprika
• 1/2 1/2 1/2 tsp chipotle chilli
• 1/4 1/4 1/4 tsp sage
• 1 1 1 tsp gluten free tamari
• 1/8 1/8 1/8 tsp sea salt
• 2 2 2 tbsp cold pressed olive oil
• sour cream (makes 1 C):
• sour cream (makes 1 C):
• 1 1 3 C raw cashews (soaked for min. of 3 hours or overnight)
• 1/4 1/4 1/4 C almond milk (or water)
• 1/2 1/2 1/2 lemon, juiced
• 1/2 1/2 1/2 tsp apple cider vinegar
• 1/2 1/2 1/2 tsp onion powder
• 1/2 1/2 1/2 tsp garlic powder
• 1/4 1/4 1/4 tsp sea salt
• 1/4 1/4 1/4 tsp white pepper
• 1 to 7 the cashews. In a vita-mix or high powered blender, combine all the ingredients and blend until smooth. Refrigerate for at least 1 hour before serving. Keeps up to 7 days in the fridge.
• 1 1 1 C raw cashews
• 1/2 1/2 1/2 C water
• 1/2 1/2 1/2 lime or lemon, juiced
• 2 2 2 garlic cloves
• 1/2 1/2 1/2 tsp sea salt
• 1/4 1/4 1/4 tsp ground pepper
• 1/2 1/2 1/2 C shredded cucumber
• 3 3 3 tbsp fresh dill, chopped

Preparation

Step 1

In a food processor combine all the ingredients except the flax until it's a fine meal. You could process it until it's really smooth and consistent, but I kind of liked the look of the wrap with a few variations throughout. Pour this mixture into a large mixing bowl and stir in the ground flax until well combined.

Spread out equal amounts of the mixture into thin round wrap shapes on the non-stick dehydrator sheets. You can make the wraps whatever size you want, keeping in mind that the size you make before you dehydrate is the size they'll pretty much be when they're dry. Dehydrate at 105F for 2 hours. Then remove from the non-stick sheets and dehydrate on the mesh sheets for 1 hour.

Store the wraps between sheets of parchment in an air tight container in the fridge for up to 14 days.

The wraps I made above are stuffed with marinated mushrooms, avocado, red peppers, kale, and cashew tzatziki.