- 2 large zucchini
- 1 ½ cups ground golden flaxseed
- 2 Tbsp dried Italian seasoning
- 2 cups water
- 1 clove garlic
- Blend all ingredients well in a high powered blender until thick and creamy. Flaxseed will cause the mixture to thicken, so be sure to transfer to covered dehydrator trays as soon as possible. Spread thin in 1/8 in thick layer over 4 trays, and dehydrate at 110 degrees for 4-6 hours. Make sure not to go over the time too long, as the mixture will eventually become crispy.
- This is a very versatile wrap that can be used up to 30 days after preparation. Be sure to store it in the refrigerator.
Categories: Eating Pegan