Rating4/5 (from 5 ratings)4
1 cup flax seeds
1 cup coconut (unsweetened, shredded, dried)
1 teaspoon curry paste
½ teaspoon turmeric (freshly ground)
½ teaspoon sea salt
½ teaspoon cayenne pepper (freshly ground)
1 tablespoon lemon juice (freshly squeezed)
2 cups water
1. In a blender or food processor, combine all the ingredients and process to form a smooth batter with the consistency of thick cream.
2. Spread the batter in 8 inch round circles on Teflon dehydrator sheets and dehydrate for 4 hours or more at 105 F. They should be pliable and easy to handle when dried.
Bellasera's ThoughtsBy bellasera
Theses are great with just about anything. I put veggies in mine and wrap them up or just grab a few to munch on while on the run.
Everyone who has tried them loves them. They are actually a variation on the curried crepes from the cook book RAW by Charlie Trotter and Roxanne Klein. The recipes from the book are to die for but use an extensive ingredient list.
This was my take after I left the crepes in too long. I now make them all the time as they keep well.
Using golden flax seeds produces a more golden pancake, and grinding up the flax seeds beforehand is helpful in giving a smoother cream consistency.
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