You’ll need to make this to appreciate these amazing melt in your mouth flavours! We were eating the wraps on their own! That how delicious they turned out to be! The sundried tomato’s flavour intensified to another level! yum!
1 med Red Onion – thinly sliced
4 Garlic cloves
250g Beetroot – already roasted/cooked(or vacume packed)
250g Cauliflower – cut into pieces
2 large tomatoes on the vine – cut into pieces
1 Tbs Brown miso paste
1 tsp Horseradish
2 Tbs Sundried tomato paste
8 Sundried tomatoes – finely chopped with oil
2 Tbs Psyllium Husk
2 Tbs ground flaxseeds
2 Tbs fresh Lemon Juice
250g Kale & Spinach – roughly chopped – stems included
Place all the ingredients in a food processor except for ½ the sliced red onions and the chopped sundried tomatoes.
Process until completely smooth – up to 5min. Fold in half the sundried tomatoes.
Spread evenly on non-stick dehydrator sheets. Sprinkle some of the sundried tomato on top and layer some of the red onions.
Don’t spread too thinly as they reduce in size and thickness whilst dehydrating. Thickness should be approx 2-4mm.
Dehydrate for 8 hrs on 43 degrees Celsius, then peel off sheets and turn upside down onto bare mesh.
Dehydrate for a further 4-6 hrs or until wraps are fully dehydrated.
