About Me

I started this blog to keep track of my kitchen creations. I love cooking and eating. In 2008 I was diagnosed with RA. Food started becoming a huge problem. I needed to find a better way to eat the flavors I love. All the recipes I create are driven by my desire to eat good food that won't create extra pain and inflammation in my internal ecosystem. While the recipes are wholesome, the language is not. I swear. I use the word 'fuck'. A lot! I make no apologies for that. It's just a fair warning. I'm raw and real. Happy cooking! Even happier eating! Cheers! Angie

Monday, April 6, 2015

Spicy Chipotle Wraps

Not being able to eat gluten puts a damper on sammie-eating.  There's only so many times you can eat a lettuce wrap.  The original recipe for the base of this bread comes from a raw food restaurant called 118 Degrees, which is in Costa Mesa, CA.  This variation of the recipe is my own.  You will need a Vitamix or comparable blender.  If you have a dehydrator you can use that otherwise this can be done in a convection oven.

4 cups of Thai young coconut flesh.  While this coconut works the best because it's so soft, you can use any coconut flesh.  If you choose to use coconut other than Thai young, make sure you chop it small.

2 cups of water

4-6 dried chipotle peppers re-hydrated in the water

2 tablespoons of raw honey

sea salt to taste

2 tablespoons of psyllium husk

If you are using your oven, line 2 large cookie sheets with parchment paper.  Set the temperature to 170 degrees on convection.

If you are using a dehydrator, there is no need to line the trays.  You'll need 4.  It should be set to 110 degrees.

Put coconut flesh, water, chipotles, honey, and salt into the blender and blend until smooth.  Add psyllium husk and blend a bit more.

Pour batter evenly into the trays for the cooking device that you are using.

If you are using a dehydrator, wraps should be dehydrated for 6 hours on 110 degrees

If you are using a convection oven, you must keep the door propped opened but keep the fan on. This is best achieved by putting a rolling pin in the door to prop it and keep the fan on.  You will need to check the wraps every 30-45 minutes.  You will need to rotate the trays a couple of time during the process.  After 2 & 1/2 hours, peel up the wrap and see if the bottom is still sticky.  If you can peel up the wrap and nothing is left behind, gently flip over the wraps and finish cooking.

When the wraps are done, cool slightly.  Cut them into four pieces, width-wise.  Lay each wrap on a piece of wax paper, roll up, and store in an air-tight container in the fridge.

If you end up with some crunchy pieces, you can eat them as crackers!