WRAPS OF CARROTS GLUTEN FREE

 

wraps-di-carote

Wraps of orange carrots and purple without flour, are the layers of vegetables very flexible you can bend easily, stuff and bake au gratin, replace the classic crepes egg flour and milk.

Did you know that the carrot was originally purple?

In the fourteenth century in Europe were imported purple carrots but also the white, black, red, green and yellow. In 1720, the Dutch decided that the color right for the carrots should be orange, was not made any laboratory experiment, simply from a from a carrot seed coming from North Africa, was carried out only one species sowing only orange carrots and eating other without continue his seeding.

Over the years, the decades and the centuries, the town became the carrot more orange.

In Italy, the purple carrot was recovered in a natural way in the province of Bari, Polignano a Mare, especially in the district of San Vito, and has gained recognition of Slow Food.

The purple carrot is rich in polyphenols, flavonoids and anthocyanins, antioxidants that help circulation and fight free radicals. The amount of total sugars is 22% less compared to the traditional carrots, antioxidants instead are four times higher.

This is the third recipe savory wraps that I share with you. I find that these pancakes plant will allow us to create unique dishes imaginative, practical and healthy.

Here you will find the other two:

How to stuff the wraps?

Nothing more simple and practical, we can also use what remains of previous meals, here are some examples:

wraps1

  • mix meats beef, pork, chicken. sausage and bacon, peas, green olives and raisins
  • chicken, rice and cheese

wraps4

  • white fish (sturgeon), green beans and red beans
  • white fish (sole), chickpeas, broad beans and artichokes
  • fish, rice, almonds and cheese
  • shrimp, asparagus, zucchini, lettuce, avocado and parsley
  • squid spinach shallots parsley

wraps2

  • cheese “quartirolo”, valerian, lettuce, arugula, fennel and pear
  • kale and cheese “ricotta”

 

Ingredients for 4 wraps:

  • 100 g carrots orange
  • 100 g purple carrots
  • 100 g white onion
  • 24 g golden flax seed
  • 3 g psyllium husks
  • 16 g extra virgin olive oil
  • 20 ml water
  • 20 ml lemon juice
  • 5 g salt

How to prepare the wraps

Heat oven to 150 ° C ventilated mode.

Prepare a baking sheet covered with parchment paper.

If home ground flax seeds do pulse so that you will avoid overheating the linen releases its oil turning into a cream rather than a meal.

Peel the carrots and the onion and cut into slices.

Prepare 2 mixes one with the carrot and orange one with the purple carrot.

Blend the purple carrots with 50 g of onion, 8 g of olive oil, 10 ml of water, 10 ml of lemon juice and 2.5 g of salt.

Blend the orange carrots with 50 g of onion, 8 g of olive oil, 10 ml of water, 10 ml of lemon juice and 2.5 g of salt.

To each dough shake 12 g of ground flax and 1.5 g of psyllium husks, let rest for 20 minutes, the dough during the rest will bind, flaxseed and psyllium husks absorb the liquid to form a gel (do not worry, once cooked, the wraps will not have a gelatinous texture).

To train with the rest of the dough circles with a diameter of 12 cm on parchment paper, you can help by putting it over the mixture of plastic wrap, so you can roll out the dough with your hands without getting dirty, the thickness must be of about 0.5 cm, stretches very easily.

Remove the used film to spread the crepes.

Bake at 150 ° C mode fan 8 minutes per side.

The wraps are turned on when the part is dry, turn upside down without disconnect them from the parchment paper, but with the aid of a second sheet of waxed paper.

Cool down well wraps before removing from parchment paper.

They can be frozen.

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