Sweet Snack Wraps

Prep Time: 15 minutes

Drying Temp: 125° to 135°F

Drying Time: 2 to 6 hours

Yield: 3 to 4 wraps

INGREDIENTS:

• 2^1/2 cups grated carrots, carrot pulp, or unsweetened coconut flakes

• ^1/2 cup ground flaxseed, flaxseed meal, or chia seeds

• ^1/2 cup mashed banana, ripe mango, or sweet potato, or unsweetened applesauce or nut butter

• 1 tablespoon sweetener, such as maple syrup, honey, or raw or coconut sugar

• 1 teaspoon seasoning, such as Coconut Curry Spices, Egyptian Dukkah Nut and Spice Seasoning, Japanese Hot Pepper Blend, pumpkin-pie spice, or ground cinnamon

• 1 to 4 tablespoons coconut or almond milk or water, as needed

PROCEDURES:

1. Combine the carrots, flax-seed, fruit, sweetener, and seasoning to taste. Blend to your desired consistency by a blender, adding the milk to taste as needed. Taste and correct the seasoning.

2. Spread the mixture evenly 1/8 to 3/16-inch-thick on lined drying trays.

3. Dry at 125° to 135°F for 2 to 6 hours. About halfway through the drying time, when the wraps are firm, peel carefully from the liners and turn over to finish drying. Dry until evenly colored and flexible with no sticky spots.

4. Carefully peel the wraps from the liners while still warm. Cut large sheets into wrap-size portions.

STORAGE:

3 days in the refrigerator or 1 month frozen in an airtight container. Separate the wraps with parchment paper. If they dry out during storage, spritz or brush sparingly with water and let stand until flexible, about 30 minutes.