RAW VEGAN GLUTEN FREE SPINACH TORTILLA : 3 INGREDIENTSSeptember 6, 2012
If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.
Once or twice a week, I make a few ‘make ahead’ recipes. This way I save time in the kitchen, but I also make eco-sensible use of the dehydrator, by using all the trays.
The first item I set to make today is this raw spinach tortilla. It is super simple and uses only 3 basic ingredients. Add a few green leaves, some shredded vegetables, sprouts, avocado and a dressing, and you have a delicious raw vegan gluten-free 95% vegetable wrap. Popeye would love it.
For 1 large wrap or 2 small ones
200 to 250g fresh spinach
1 tbsp flax seeds (~10g)
1 tbsp lemon juice
1/4 tsp crystal salt or sea salt (optional)
Grind the flax seeds into a fine flour using a coffee mill or similar device.
Process the spinach, lemon juice and salt (if using) in a food processor or a high speed blender. If using a blender, you will need to stop and push the spinach down towards the blades, or use the tamper, if you have a Vitamix. Once you have a smooth purée, add the flax meal and blend again shortly, just to mix in the flax.
Spread the mixture onto 1 dehydrator tray (use a non stick sheet). Dehydrate at 42°C until the tortilla is dry enough to pill the tortilla off the sheet and flip it to continue dehydrating it on the other side. The tortilla is ready when it is dry on both sides, but still pliable. If you dehydrate it too long, it will take a cracker consistency. If this happens, don’t worry, they can still be saved. Use a spray bottle or your wet fingers to moisten them just enough to make them pliable again.
I also made tomato, herb and sesame taco soft taco shells, marinated kale, curried kale chips, marinated broccoli and mushrooms, caramelised onions, glazed cherry tomatoes and grilled Mediterranean vegetables. Watch this space for recipes and pictures.
Stay Well and Happy.
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