Easy Raw Pumpkin and Onion Wraps

26 September 2013 | 7 comments

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Yummo! Raw wraps! These guys were so easy to make it’s not funny. I’ve been having a bit of a pumpkin phase recently and have been adding Nutritional Yeast into my pumpkin soups for a beautiful, creamy, cheesy flavour, with a healthy dose of B vitamins. These wraps have both of these in them, and taste delicious stuffed with an abundance of greens, sprouts, avo and hummus.

What is Nutritional Yeast?

Nutritional yeast is de-activated yeast that has been grown on top of sugarcane and beet molasses. Heat is used in this de-activation process so it is not a raw product.

Why eat it?

It has beautiful cheesy flavour. It is popular among vegans as a plant-based source of B vitamins and high quality protein. It is also naturally sodium, fat, sugar and gluten free.

10 ways to enjoy Nutritional Yeast

1. Sprinkle over popcorn
2. Add to gravies
3. Add to pumpkin soup
4. Blend into pesto in place of parmesan
5. Blend into hummus
6. Blend with cashews to coat kale and dehydrate into chips (Check out my kale chips recipe here)
7. Mash it into steamed vegetables
8. Sprinkle it on pizza instead of cheese
9. Sprinkle over a simple salad with avocado
10. Process it with activated nuts, oil, spices and sundried tomatoes to make a raw, savoury base for tarts, breads, crackers or pizza bases

Easy Raw Pumpkin and Onion Wraps

RAW • VEGAN • GLUTEN FREE

| makes 6 wraps |

2 cups of pumpkin, chopped
1 red onion, chopped
1 cup freshly ground flax meal
1 cup almond meal
2 cups water
2 tablespoons nutritional yeast
2 teaspoons garlic powder
½ teaspoon cumin powder

METHOD:

1. Firstly, this recipe will make enough batter to fill two dehydrator trays, you won’t be able to get everything into your blender all at once so it is best to make this in two batches.
2. To make the batter, simple blend the pumpkin and water, then add the rest of the ingredients.
3. Spread evenly onto a dehydrator teflex sheet.
4. Dehydrate at 145˚F for two hours, at this point, remove from the dehydrator, place another teflex sheet and tray over the top, carefully flip over and peel the original teflex sheet off so that you can dry the under side of the wrap.
5. Turn down the temperature to 115˚F and continue to dehydrate for a further three hours.
6. Once the wraps are fully dry and still pliable, remove from the trays. Cut each wrapper into three equal rectangle strips, and store in an airtight container. Storing them like this actually makes the wrappers a little more pliable than when they first come out of the dehydrator.
7. Fill with an abundance of greens, avocado and tahini, roll and enjoy!