Curry Wrap – Eating Pegan

Ingredients

  • 4 cups young thaicoconut flesh
  • 2 cups water
  • 2 tsp agave nectar
  • 2 Tbsp psylliumhusk
  • 2 Tbsp yellow curry powder
Curry Wrap
Curry Wrap

Instructions

Blend coconut, water, curry, and agave in a high powered blender. After thick creamy mixture forms, add psylliumhusk and blend until mixture begins to congeal. Spread over 4 covered dehydrator trays, and dehydrate at 110 degrees for 6 hours. Wrap will dry to the touch yet still pliable.

Curry Wrap
Curry Wrap
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