Broccoli Flax Wraps (raw)

It seems I was a bit overly ambitious about quantities when making my first flax bread/wraps, but the recipes I've read online tend to use small amounts, which puts the "cooks" forever in the kitchen and I just don't have time for that. So unlike other recipes of 1/3 or 1/2 cup of flaxseeds, I used a whole cup ... and kept adding water ... and kept adding water ... and kept adding water to make quite a lot of wraps. I'm not sure I like raw broccoli in bread wraps - it's faintly astringent - but with salad tucked inside, I didn't notice the astringency at all.

Broccoli Flax Wraps (raw)

1 cup flaxseeds soaked in one cup of water

more water as necessary (3 or so cups)

1 1/2 cups broccoli in florets

3 large cloves of garlic

sea salt

Let the flaxseeds and water sit for 15 minutes; meanwhile, cut up the broccoli. Then blend the broccoli in batches in with the gelling flaxseeds. Keep adding water as necessary to keep the batter blending but not to make the mixture runny. Add salt to taste or a celery stick or two if salt isn't preferred.

Let the flaxseeds sit in water to expand and begin gelling - approximately 15 minutes
(waiting too long will create a glob)

Blend the florets gradually into the gelling flax blend.
Keep adding water or the blender motor will burn up.

Spread the batter onto dehydrator sheets - (I used parchment paper) - and dehydrate for 4 hours on 115F for 4 hours.
Flip them over and dehydrate another hour.

After 4-5 hours of dehydrating, they will be soft and flexible and hold together very well.
Wrap them around salads, beans, whatever to make flax wraps ... and enjoy!

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