- 2 medium zucchinis
- 1 cup of shredded coconut
- 2 tbsp of Braggs aminos
- 1/4 cup of cold pressed coconut oil
- 2 tbsp of cold pressed sesame seed oil
- 3 green onions, green parts only, chopped
- 1/3 cup of ground flax seeds
- 2/3 cups of water
Monday, March 18, 2013
Raw Vegan Wonton Wrappers
Peel and shred the zucchini. Put into a bowl mix in the coconut, aminos, coconut oil, sesame oil and green onions. If needed melt the coconut milk slightly on the stove in a pan. In a separate bowl whisk together flax seeds and water. Add flax seed mixture to zucchini mixture and mix everything well. Prepare dehydrator non stock sheets or parchment paper. For each wrap drop 2 tbsp of batter and spread into a circle. Dehydrate for about 4-6 hours at 105 degrees. Flip over and remove the nonstick sheets or parchment paper. Continue to dehydrate for another 6-8 hours until crispy, but flexible.
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