Raw Flaxseed Wraps with Spinach Pesto

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Raw Flaxseed Wraps with Spinach Pesto

Raw Flaxseed Wraps with Spinach Pesto

Whether you’re looking to cut down on your bread intake, follow a gluten-free diet or if you simply want to eat a meal that’s high in nutrition, these Raw Flaxseed Wraps with Spinach Pesto are a delicious and gluten-free way to enjoy a meal. While I’m not celiac and still enjoy bread every once in awhile, I find that eating gluten always makes me feel tired and puffy the next day. These wraps on the other hand are energizing and packed with nutrients, as they’re made with carrots, celery, garlic, onion, flaxseeds, and sesame seeds. You’ll need a high-speed blender and dehydrator to make this recipe. If you’re new to dehydrating, I recommend using the Excalibur 9-Tray model. While you can certainly get creative with what you put in your wraps, this recipe is served with spinach pesto, spinach leaves, shredded red cabbage and drizzled with a garlic tahini sauce. Enjoy!

Raw Flaxseed Wraps with Spinach Pesto
Serves 6
These gluten-free raw wraps are packed with nutrition and are a delicious alternative to bread for your sandwiches. The recipe makes 32 wraps in total but the pesto, tahini and veggies used to fill the wraps are for serving 6 wraps. Store additional wraps in an airtight container in the refrigerator up to 3 weeks.
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Prep Time
45 min
Cook Time
12 min
Total Time
12 hr 45 min
Prep Time
45 min
Cook Time
12 min
Total Time
12 hr 45 min
Raw Flaxseed Wraps (makes 32 wraps -- halve the recipe if you only want 16 wraps)
  1. 7 cups water
  2. 4 celery stalks
  3. 4 carrots
  4. 2 jalapeno peppers
  5. 1 yellow onion
  6. 7 cloves garlic
  7. 1/2 cup lemon juice
  8. 7 cups flaxseeds
  9. 1 cup raw sesame seeds, hulled
  10. 2 tbsp pink himalayan salt
  11. 1 tbsp paprika
  12. 1/2 tsp cayenne pepper
Spinach Pesto (makes 1/2 cup)
  1. 1/2 cup raw walnuts (recommended to be soaked for four hours)
  2. 1/2 cup extra virgin olive oil
  3. 1 cup spinach
  4. 1 tbsp nutritional yesat
  5. 3 cloves garlic
  6. Pinch of pink himalayan salt
Garlic Tahini Sauce (makes 1/2 cup)
  1. 1/2 cup water
  2. 1/2 cup raw tahini
  3. 3 cloves garlic
  4. 1 tbsp extra virgin olive oil
  5. 3 tbsp lemon juice
  6. 2 tsp tamari
  7. 1/2 tsp ground black pepper
  8. Pinch of pink himalayan salt
Other veggies
  1. 3 cups shredded red cabbage
  2. 3 cups spinach
To make the Raw Flaxseed Wraps
  1. In a high-speed blender or coffee grinder, first grind the flaxseeds.
  2. In a high-speed blender, blend all the ingredients until very smooth. Add more water, as needed.
  3. Spread the wrap batter evenly on eight Teflex-lined dehydrator sheets. Sprinkle the sesame seeds on top of the wraps.
  4. Dehydrate at 105 degrees for approximately 10-12 hours (the speed of drying will vary depending on the temperature and humidity of your kitchen). Keep checking on the wraps periodically. You want them to be firm and sturdy but also flexible. They should be darker and slightly moist.
  5. Once the wraps have finished dehydrating, cut each of the wraps on Teflex-lined sheets into quarters. The recipe should make 32 wraps in total. If you want smaller squares, cut each Teflex sheet into 9 squares.
  6. If not eating the wraps right away, store them in an airtight container in the refrigerator up to three weeks.
To make the Spinach Pesto
  1. In a food processor, pulse the walnuts until breadcrumbs for about 30 seconds. Add all additional pesto ingredients and process until the pesto becomes a creamy paste.
  2. Store leftover pesto in an airtight container in the refrigerator up to one week.
To make the Garlic Tahini Sauce
  1. In a blender, blend all ingredients until smooth. Add more water, as needed.
  2. Store leftover sauce in an airtight container in the refrigerator up to one week.
To assemble the Wraps
  1. Spread pesto on the bottom layer of each wrap. Add spinach and shredded red cabbage. Drizzle with tahini sauce. Enjoy!
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