Pumpkin Wraps

It seems like forever since I’ve had a good cooking session but today, despite the heat, gave me the chance to get in the kitchen and try a few things out. I made coconut butter for the first time and with that I made my own version of Sally Fallon’s carob fudge bites (Nourishing Traditions). I also made nut butter (a staple in this house), beetroot hummus, ghee and pumpkin wraps – all tested and ready to be blogged over the coming weeks.

These wraps are super delicious and have the added bonus of containing veggies. Today I also discovered that if you put them into the oven, brush with oil and bake they turn into crackers! Which is handy when they are no longer fresh but you can’t stand to throw them away.

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Enjoy these topped with fresh salad, avocado and coconut yoghurt, you won’t regret it!

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Pumpkin Wraps
Ingredients
80-100g cooked, mashed pumpkin
120g water
300g spelt flour (I used whole flour but using white spelt flour with give a fluffier texture)
2tsp baking powder
1 tsp Himalayan salt

Thermomix
1. Have a pan heating up on the stovetop on a medium-high heat
2. If you want to make the mashed pumpkin in the thermomix, add 90g pumpkin cut into cubes and 90g water. Cook 100 degrees/ 7 minutes/ speed1. Once cooked, mash on speed 5/ 3 seconds, scrape side with spatula and repeat. Allow to cool.
3. Add mashed pumpkin, water, flour, baking powder and salt to bowl and mix 6seconds/ speed 6
4. Dough will be quite sticky so turn out onto a floured surface and shape into a ball, using a little flour to stop it sticking to your hands. It is handy to have flour close by to help with rolling in the next step.
5. Pinch of golf ball sized pieces and roll into round discs, keep the surface and rolling pin well floured, they need to be quite thin (about 1mm thick).
6. Once rolled out, put into hot, dry pan (no oil needed). Once the wrap starts to bubble flip it over using an egg flip and cook on the other side for the same length of time. They only need around 20 seconds per side.

Traditional
1. Have a pan heating up on the stovetop on a medium-high heat
2. If you haven’t cooked your pumpkin yet, place 90g water and 90g pumpkin into a saucepan and cook until soft. Mash well with a fork.
3. Add mashed pumpkin, water, flour, baking powder and salt to food processor and process and well combined.
4. Dough will be quite sticky so turn out onto a floured surface and shape into a ball, using a little flour to stop it sticking to your hands. It is handy to have flour close by to help with rolling in the next step.
5. Pinch of golf ball sized pieces and roll into round discs, keep the surface and rolling pin well floured, they need to be quite thin (about 1mm thick).
6. Once rolled out, put into hot, dry pan (no oil needed). Once the wrap starts to bubble flip it over using an egg flip and cook on the other side for the same length of time. They only need around 20 seconds per side.

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One thought on “Pumpkin Wraps

  1. Pingback: 20 Kids Lunchbox Ideas | The Modern Farmer's Wife

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