Recipe Directions
1. In a high speed blender or food processor, combine all the ingredients and process to form a smooth batter with the consistency of thick cream.
2. Spread the batter in 8 inch round circles (or as a single sheet) on Teflon dehydrator sheets.
3. Dehydrate for 4 hours or more at 105 Fahrenheit.
Marichiesa's Thoughts
By Marichiesa These are simple to make and crazy good!
I use them as wraps for just about anything. I spread the batter out on a parchment lined sheet on the dehydrator instead of in pancake circles. Then I slice them up to size.
They should be pliable and easy to handle when dried. They keep well in the fridge. I also grind the flax seeds.
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Comments
Top voted
Bluedolfin
Jan 27, 2010
Zoe~ The apple with the other filling stuff sounds strange... guess I'll have to try it. :-)
Thankx Marichiesa~ for the info.
Marichiesa
Jan 27, 2010
Hi JoyceH,
Nothing sounds ignorant!!;O) I grind my flax seeds dry in a coffee grinder before I mix them in any recipe. Not everyone does or needs to. I find the flax easier to digest this way. I read somewhere once that whole flax seeds are undigestible anyway and that to really get all the nutritional benefits grinding them is the way to go.
Zoe
Jan 27, 2010
That's what the filling is in the recipe book this recipe is from. It sounds weird but oh my goodness it really works. I do the cauliflower thing too! It really is like having real samosas. I fill them with the cauliflower curry recipe I posted a whille back.
All
Marichiesa
Jan 28, 2010
Bludofin is right. Don't soak flax it will become a slimy mess. I learned that one the hard way and not soaking is not harmful with this seed. And Nyuzi brings up a good point too. Ground flax always needs to be refrigerated or it will go rancid. I believe that once ground it will keep in the fridge for about 3 months.
BTW- Just ate my last one and boy are they GOOD!
Nyuszi
Jan 27, 2010
Oh do I want to make them right now. I have all the ingredients, the desire and no darn dehydrator. But soon I will.
About the flax seeds, I do the same, I grind them but in the blender. Then I store them in a glass jar in the refrigerator. Thanks Marichiesa!
Bluedolfin
Jan 27, 2010
About soaking flax... Soaking whole seeds makes a slimy mixture. I don't see how one drains ground flax.
RCBAlive
Jan 27, 2010
I have been wondering about grinding flax seeds lately. I think it is a great idea so that they are more digestible. On the other hand, I think it is important to soak nuts and seeds. So I was thinking that after grinding the flax seeds, maybe you could soak them in water as if they were whole. That way you would have the best of both worlds. What do you think? Anybody, anybody?
Marichiesa
Jan 27, 2010
Hi JoyceH,
Nothing sounds ignorant!!;O) I grind my flax seeds dry in a coffee grinder before I mix them in any recipe. Not everyone does or needs to. I find the flax easier to digest this way. I read somewhere once that whole flax seeds are undigestible anyway and that to really get all the nutritional benefits grinding them is the way to go.
Zoe
Jan 27, 2010
That's what the filling is in the recipe book this recipe is from. It sounds weird but oh my goodness it really works. I do the cauliflower thing too! It really is like having real samosas. I fill them with the cauliflower curry recipe I posted a whille back.
Bluedolfin
Jan 27, 2010
Zoe~ The apple with the other filling stuff sounds strange... guess I'll have to try it. :-)
Thankx Marichiesa~ for the info.
JoyceH
Jan 27, 2010
Marichiesa, I have a question and hopefully don't sound too ignorant. Did you grind up the flax seeds previous to putting everything in the blender? Or did you just use whole flax seeds. I was under the impression, whole flax seeds stay whole unless you use a coffee/spice grinder. Sorry if this sounds silly. I'm still a newbie :-)
Bluedolfin
Jan 27, 2010
2 questions... 1) What do you mean by "curry paste"? 2) Do you flip the pancakes at, like, 2 hours?
Zoe
Jan 27, 2010
Oh I saw you didn't put the recipe for the filling they do in the book. It's just tomato, green apple sliced thinly, some sprouts, avocado and fresh basil.
Zoe
Jan 27, 2010
Ahhhh! I have been eating these for a couple of months since I got that book, and they are so amazingly gorgeous. I think the use of green apple, basil and avocado in the filling is out of this world. And the wraps are perfect in every way. On a recent trip down South me and Chris packed up a box of wraps and pre chopped all the fillings and we ate them for 3 days solid and felt like we were living like Kings :)
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