Seasonal Delight – Raw or Raw Fusion, Vegan Gluten/Grain-Free
I never get tired of creating new ways to utilize fresh and pureed pumpkin in the fall. Make sure to check out last year’s Pumpkin Palooza newsletter with links for lots of other seasonal creations for everything from beverages to main courses.
Having a dehydrator is a super tool for making grain-free crepes and wraps but don’t feel that you are limited by not having one. Invest in a Silpat or two (these are non-stick baking sheets that allow you to bake or dry sticky foods) and use your oven at a the lowest temperature setting. They won’t be officially “raw” but you will still have high-energy whole foods that are free of grains and gluten.
Pumpkin Spice Wraps
(makes 6 wraps)
1 cup flax seeds
1/2 cup dried unsweetened coconut (finely shredded)
1/2 cup canned organic pumpkin (you can substitute fresh pumpkin, squash or sweet potato for fully raw)
1 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1 tsp. maple syrup, coconut nectar, honey or agave (or use 1/2 apple)
1 TB. lemon juice
Directions: Grind the flax seeds in dedicated coffee grinder or high-powered blender, making sure unit and seeds are dry. This will turn the flax seeds into flour.
In a food processor, combine all the ingredients & process to form a smooth batter with the consistency of thick cream. Check the sweetness – you can add 1/2 an apple instead of using the honey/agave. Spread the batter in4- 8 inch round circles (or single sheet) on Teflex sheets. Shape with a spoon or spatula.
Dehydrate at 115 degrees, allow top to dry 3-4 hours to where it is easy to peel from the teflex sheet and flip over onto the screen and dry another 3-4 hours. Do not let them become too dry or they will become brittle. Leftovers can be left out for a day or two if they are wrapped but can also be refrigerated or frozen. Take out and let to come to room temperature before using.