BLTA's & How to make a flexible wrap?

[LaniB]

So I have been wanting a BLTA ever since I found out that there is such a thing as eggplant bacon. :-)

I made the bacon yesterday ...

http://i99.photobucket.com/albums/l318/lanibass/1303005158.jpg

Today, I tackled the wraps. I'd really like to make Alissa's Italian wraps but they were a but complex for me - I wanted something more simple so I found a recipe online for a Zucchini wrap. It had just a few ingredients: Zucchini, flax seed, water, salt and pepper.

Well, I made the wraps, but they were not flexible. When I went to "wrap" they basically broke in half ... they were still really tasty, but I'd like to have my wrap work as a wrap. :eat

Does anyone have any suggestions on what I can add to the mixture to make the wraps more flexible? A little olive oil perhaps?

I should add that I was checking on it pretty frequently - they were ever dry and inflexible or the zucchini batter was wet. No in between.

Oh, and here's a picture of the finished BLTA:

http://i99.photobucket.com/albums/l318/lanibass/1303091505.jpg

[Lady Green Jeans]

LaniB, That looks soooo good. I have not tried making the bacon recipe yet. Must do now.

[Revvell]

You can always use a large lettuce such as butter, Romaine, chard, cabbage, etc. Faster, easier... tasty.

[speltrong]

your bacon looks incredible!! I am adding that to my list for next week for sure! Funny you should mention the italian flatbread.. I actually have some in the dehydrator right now. I will let you know if I'm able to use it as a wrap, but I suspect I may not be able to. I do know when I made Alyssa's pizza crust last week, it was really bendy.. perhaps that could work? I'll let you know about the italian flatbread as soon as i can.

[Jewels]

Do you like onions? I made an onion bread recently that turned out flexible and I use it as a wrap. This is how I made it:

Onion Bread

1 large Sweet Onion, chopped
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
1 oz Tamari
2 oz water
1 tb coconut secret nectar (you can use agave or omit the sweetener)

Chop the onion in a food processor with the S blade and put the onions in a large bowl. Mix in remaining ingredients. Spread out evenly (about 1/4" thick) on dehyrator trays covered with a Teflex sheet. This will make about two trays, but I did not cover the whole tray. I let it dehydrate overnight and then flipped it onto a mesh covered tray, letting it dehydrate another 12 hours or so. The bread was still pliable (and very yummy).

[LaniB]

Oh, great!! Maybe I will try the onion bread this weekend!!

One thing I noticed though is the Zucchini wraps yesterday and today WERE flexible!! They worked just great, so I guess the trick is to make them a day ahead of time. :LOL:

I'll look into the Pizza crust idea too ... which book is that in? I bought Alissa's 2nd book, but now it seems maybe it was the first book I should have gotten. :confused: I just need to give my credit card a little break (after buying a juicer and a dehydrator in a one month period ...) and then I'll buy the first book. :-)

[speltrong]

So, my flatbread recipe finally got done, and I have to admit that I wouldn't really call that wrappable. But hey, maybe by tomorrow it will be! The pizza crust recipe is in the 2nd book (I think).. the one called Raw Foods for Everyone. So I think it might be there. But wow, the onion bread sounds great!

I know what you mean about giving the credit card a break, oy! The raw food thing can be quite an investment, huh? But just think of all the money we've previously spent buying good pots & pans.. I'm sure raw food equipment in total is far less than I've spent buying stuff to cook with. :-) Still, I'm with you... I just bought an excalibur dehydrator today, and my credit card is officially off limits until next month!

[cmcmcmcm]

I have made zucchini wraps a few times and - although I usually don't measure - I use a combo of chia seeds and psyllum powder. I read that the psyllum is the thing that makes it really flexible.

So basically with 2 zuc (plus some flavoring if you like, lemon juice, onion, herbs, etc) I would use a couple tablespoons of chia soaked in about 1/4 c water and about 1 Tbls psyllum powder. They are thin but very flexible and store and stay flexible quite a while. I even made this same "recipe" with some leftover pineapple and it was a really good sweet wrap for nut butter or something like that.

[levamssg]

If your wraps aren't flexible, it could be because you are drying them for too long.

After about half of the designated time, flip the over (if doable), then keep a close eye on them -- check them for flexibility. They need to be bendable when you take them out of the dehydrator. Keep track of the total time, so you have a basis for the next batch. The total time listed in the recipe may be very different -- there are so many factors in dehydrating.

I've used the onion bread for sandwiches too ... really good.

[LaniB]

I have made zucchini wraps a few times and - although I usually don't measure - I use a combo of chia seeds and psyllum powder. I read that the psyllum is the thing that makes it really flexible.

So basically with 2 zuc (plus some flavoring if you like, lemon juice, onion, herbs, etc) I would use a couple tablespoons of chia soaked in about 1/4 c water and about 1 Tbls psyllum powder. They are thin but very flexible and store and stay flexible quite a while. I even made this same "recipe" with some leftover pineapple and it was a really good sweet wrap for nut butter or something like that.

This one souns really good!!! I think I'll give this recipe a try this weekend.

My earlier ones worked fine after a day - I did flip them and defintely didn't overdo it as one minute they were wet and sticky and then they broke. LOL

[cmcmcmcm]

My earlier ones worked fine after a day - I did flip them and defintely didn't overdo it as one minute they were wet and sticky and then they broke. LOL

Yeah you have to be up on them! Sometimes the edges of mine get kinda crispy and break but the center is flexible but if you let them go a little to long it's cracker city! I was just eating one that I had recently made with one zuc and one cucumber and that one was REALLY good! The cucumber flavor was so nice.