Raw Sun Dried Tomato Wraps
For this raw sun-dried tomato wrap recipe, you’ll need a food processor and a dehydrator.
Raw Sun-Dried Tomato Wrap Recipe
Start by soaking 1.5 cups of sun-dried tomatoes for about 20 minutes and do not discard the water.
- Once they are soft, blend the sun-dried tomatoes with 3 dates and the water you soaked them in.
- You can either blend then in a food processor, or if you need to, blend them in a high-powered blender to get them very soft.
In a food processor blend the following raw organic ingredients (chopped up), and added to the sun-dried tomato paste
- 1 cup of zucchini
- 2 fresh tomatoes
- 1/2 an apple
- 1 stock celery
- 1/2 cup of fresh lemon juice
- 2 tablespoons of mixed herbs and seasonings. You can use whatever salt-free herb mix you like. Both times I’ve made it, I used different seasoning blends (first one was more of a Mexican/cajun and second time around I did a fresh garden herb mix and both were delicious.)
- 1/2 cup of water
- Blend until smooth
- Add 1 cup of ground golden flax seed and process until fully mixed in.
As recipes will always turn out different for everyone, it’s best to start paying attention to consistency, which is really one of the most important aspects of working with raw food recipes. You don’t want the mixture to be too runny or too firm, just a nice spreadable batter. If you think it’s looking too thick, start by adding a half a cup of water and work your way up from there.
It’s not also uncommon that as you start spreading them, the batter thickens due to the flax absorbing the water. In this case, I would simply add a little more water to the food processor, the process again and then continue spreading.
Spread them thinly on the dehydrator sheets. I use an icing spatula to spread my sun-dried tomato wraps, as well as for crackers. This is a useful and indispensable kitchen tool to keep in your raw food kitchen.
When spreading the batter, make sure you don’t have areas that are spread too thin, so that you don’t have any holes once it dries. Remember that it will get a lot thinner once it’s dry.
Start it off at about 140 degrees, and then after about 3o minutes turn it down to 115. These won’t take that long to dry since they’re very thin. You should also make sure to flip them as soon as you see that the wraps are becoming dry enough to peel off the dehydrator sheet.
Most of all, have fun and experiment with recipes, take notes if you like to jot down what you like and didn’t like about a particular recipe as well as to dial in recipes that you love and can keep recreating.
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