Wraps mango zucchini and chocolate gluten free dairy eggs. It ‘a recipe inspired by the raw food kitchen that I love.
Wraps (which in English means wrap) is the term that is generally used in cooking raw food to identify the crepes, flat bread or tortillas made with vegetables, fresh fruit or dried fruit oleaginous.
Serves 2 crepes with a 15 cm diameter:
- 83 g mango jam (mine is sweetened with agave juice and apple)
- 56 g the inside of the zucchini
- 3 ml lemon juice
- 13 g flax milled in a mixer or flour of flax seeds
- 13 g dark chocolate 92%
- 1/4 teaspoon vanilla
How to prepare the wraps
Heat oven to 150 ° C ventilated mode.
Prepare a baking sheet covered with parchment paper.
If ground in home flax seeds do pulse so that you will avoid overheating the flax seeds releases its oil turning into a cream rather than a meal.
Peel the zucchini, we will use only the pulp inside (of course the green outside must not be wasted, can be used raw, cut into julienne strips in a salad or an omelet, sauteed quickly in the pan can become a sauce for pasta and cereals, an outline or the filling of a pie).
Combine all ingredients in a blender and blend until the mixture is smooth.
Form of crepes equal diameter of about 15 cm on parchment paper, you can help by putting the dough on the plastic wrap, so you can roll out the dough with your hands without getting dirty, the thickness should be about 0,5 cm, is spread very easily.
Remove the used film to spread the crepes.
Bake at 150 ° C mode aired seven minutes for part.
The crepes are turned on when the part is dry, capovolgetele not detach from the baking paper but with the aid of a second sheet of baking paper.
Let cool completely before removing from the crepes with parchment paper.
You do not need to eat them warm as the classic crepes are delicious at room temperature.
You can also freeze them, so you have it available when you fancy a healthy dessert.