I’ve had a blast trying to make raw-grain free wraps the last few days. Thank you Leslie, over at Health By Coconut on Facebook for the inspiration! Leslie posted on her facebook page about her raw coconut wraps she purchased recently. After looking for them online, I discovered that they were not available in my area. So I decided to try to make them! These are very easy to make. You do need to have a food processor and dehydrator to make them, though you may be able to use your oven to dehydrate them too. This recipe will make one large coconut wrap or you can make a few small, corn tortilla size wraps!
Raw coconut wraps2 cups raw coconut meat (only from young coconuts)
1-2 Tbs of raw coconut water
1/2 tsp unrefined sea salt
DirectionsProcess the coconut meat and sea salt in food processor until it becomes mush. Add raw coconut water until it reaches a spreadable consistency.
Spread coconut batter on dehydrator sheet (or you can use parchment paper). Do not spread too thin or you will end up with holes in your wrap. 1/4 inch thick is about right.
Place in dehydrator at 105 degrees. Check it every few hours. Once it is dry and solid on top, flip it and dehydrate for a few more hours. I left mine in the dehydrator for 8 hours, flipped it, and dried it for another 8 hours (over night). In the morning I had a very pliable wrap, which I used to make this delicious raw crepe!
This crepe is filled with raw yogurt cheese, 1 raw egg yolk, vanilla and stevia. Read here, if you would like to know how to make easy yogurt cheese. I then topped it with frozen raspberries and raspberry sauce. For the raspberry sauce, I used the whey left over from making the cheese and blended it with a handful of raspberries.
Thanks for reading! Hope you enjoy this recipe!
This post is linked to: Pennywise Platter hosted by The Nourishing Gourmet, Simple Lives Thursday Hosted by Wardah @ GNOWFGLINS, Diana @ A Little Bit of Spain in Iowa, Annette @ Sustainable Eats, Alicia @ Culinary Bliss, Fight Back Friday Hosted by Food Renegad
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