Hempseed Chia Wraps
(Like Flatbread / Lebanese Bread)
This is our most popular recipe. It is easily made, is very filling, wrapable and very tasty too.
We use organic ingredients or at least chemical free ingredients.
Makes 12 wraps (12 dehydrator trays)
Ingredients:
8 cups of raw, cracked hempseed (hearts)
2 cups chia seeds
1/2 teaspoonful of Himalayan salt
4 large, raw pawpaws (7.5 litres when blended)
Equipment:
1. Dehydrator (12 trays)
2. Large sized mixing bowl
3. Food processor
4. Grease proof paper
5. Measuring cups
6. Spoon for stirring
Method:
1. Peel and seed the pawpaws
2. Put the pawpaw into the food processor and blend till liquid. This is a very quick process. A blender can be used instead of a food processor. Adding water is not necessary.
3. Pour the pawpaw liquid into a large mixing bowl.
4. Add the salt, hempseeds and stir.
5. Add the chia seed by pouring the seeds in slowly and stirring. If the seeds are allowed to sit together they will join into lumps, so stir the seeds into the mixture quickly but not all at once. The seeds will begin to absorb the moisture from the pawpaw and this is good.
6. Stir to mix the seeds and pawpaw thoroughly.
7. Prepare sheets for dehydrator trays
8. Place 5 large (serving) spoonfuls of the nixture onto a baking sheet of paper on the dehydrator tray. Shape the batter so that it is 1/4 inch thick and evenly shaped. Repeat for all 12 trays.
9. Place into dehydrator and process for between 7-17 hours. (The time varies depending on the heat settings and how moist the mixture contains). Usually overnight is fine, but we use the heat on very low so as to preserve the enzymes in the food. We want raw food wraps, not cooked wraps. Some dehydrators can be set so that the temperature is too high and the food is cooked.
10. Remove the flatbread from greaseproof paper. It should easily pull off. If it sticks, you are either trying to remove it too early or the paper is not greaseproof. I have used the wrong paper and the crispbread can be removed by steaming it off over a saucepan of boiling water and then placed into the dehydrator again for a short time.
11 Flatbread (seedbread) can be spread with avocado or other soft spreads. It can be used like a wrap with salad filling. It spreads easily for avocado, butter, red palm oil or jam spreads. Most everyone who tries it, likes this versatile bread.
Variations:
Use the seed flatbread/wrap recipe to make fruit rollups by adding either blended dates, pureed mango, pawpaw, bananas and berries.
Savory rollups can be made by using the flatbread recipe with grated vegetables and herbs such as cummin and corriander. We use grated zucchini, carrot, celery. We don't use nightshades, but if you do, you could also add paprika, cayenne and tomato.
Our favourite bread uses fresh, blended paw paw. The addition of sufficient paw paw makes a crispbread that is not crunchy, but it more bendable or wrapable. It can be used with fruit or vegetables as paw paw combines readily with both fruit and vegetables.
We use organic ingredients or at least chemical free ingredients.
Makes 12 wraps (12 dehydrator trays)
Ingredients:
8 cups of raw, cracked hempseed (hearts)
2 cups chia seeds
1/2 teaspoonful of Himalayan salt
4 large, raw pawpaws (7.5 litres when blended)
Equipment:
1. Dehydrator (12 trays)
2. Large sized mixing bowl
3. Food processor
4. Grease proof paper
5. Measuring cups
6. Spoon for stirring
Method:
1. Peel and seed the pawpaws
2. Put the pawpaw into the food processor and blend till liquid. This is a very quick process. A blender can be used instead of a food processor. Adding water is not necessary.
3. Pour the pawpaw liquid into a large mixing bowl.
4. Add the salt, hempseeds and stir.
5. Add the chia seed by pouring the seeds in slowly and stirring. If the seeds are allowed to sit together they will join into lumps, so stir the seeds into the mixture quickly but not all at once. The seeds will begin to absorb the moisture from the pawpaw and this is good.
6. Stir to mix the seeds and pawpaw thoroughly.
7. Prepare sheets for dehydrator trays
8. Place 5 large (serving) spoonfuls of the nixture onto a baking sheet of paper on the dehydrator tray. Shape the batter so that it is 1/4 inch thick and evenly shaped. Repeat for all 12 trays.
9. Place into dehydrator and process for between 7-17 hours. (The time varies depending on the heat settings and how moist the mixture contains). Usually overnight is fine, but we use the heat on very low so as to preserve the enzymes in the food. We want raw food wraps, not cooked wraps. Some dehydrators can be set so that the temperature is too high and the food is cooked.
10. Remove the flatbread from greaseproof paper. It should easily pull off. If it sticks, you are either trying to remove it too early or the paper is not greaseproof. I have used the wrong paper and the crispbread can be removed by steaming it off over a saucepan of boiling water and then placed into the dehydrator again for a short time.
11 Flatbread (seedbread) can be spread with avocado or other soft spreads. It can be used like a wrap with salad filling. It spreads easily for avocado, butter, red palm oil or jam spreads. Most everyone who tries it, likes this versatile bread.
Variations:
Use the seed flatbread/wrap recipe to make fruit rollups by adding either blended dates, pureed mango, pawpaw, bananas and berries.
Savory rollups can be made by using the flatbread recipe with grated vegetables and herbs such as cummin and corriander. We use grated zucchini, carrot, celery. We don't use nightshades, but if you do, you could also add paprika, cayenne and tomato.
Our favourite bread uses fresh, blended paw paw. The addition of sufficient paw paw makes a crispbread that is not crunchy, but it more bendable or wrapable. It can be used with fruit or vegetables as paw paw combines readily with both fruit and vegetables.
