Friday, October 10, 2014

Flourless versatile wraps

 Can you believe I made something this decadent on my recent backpacking trip into a back country yurt? I packed along some of my easy-to-make flourless wraps, some almond butter packets, coconut oil and cocoa and voila, I was in chocolate heaven.
View from the yurt
 The trip featured beautiful fall weather, an incredible landscape and some delicious food thanks to some advanced preparation.
Wraps ready to bake
Wraps baked and ready to eat

I made these flourless wraps the night before heading out on my trip. For the trip, I put them in a ziploc bag and packed them in a small insulated lunch bag with a small ice pack. They held up perfectly!
Flourless wrap with veggies

 Here's what you need:

1 organic egg
2 T. Lifeway farmers cheese or Nancy's cultured cottage cheese
1/4 tsp. baking soda

 Here's what you do:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Whisk the egg, farmers cheese and baking soda in a small bowl. Divide the mixture in half and spoon onto the baking sheet. Spread the mixture out a bit but don't worry too much as it will spread out on its own as it bakes.

Bake the wraps for about 12 minutes or until slightly browned and puffed up a bit. That's it!

Stuff them almond butter, sunbutter or peanut butter and a drizzle of chocolate. Or use them in place of a tortilla. The possibilities are endless.




Recipe contributed to:
http://wholenewmom.com/traditional-tuesday/pumpkin-smoothie-gmos-paleo-desserts/