INGREDIENTS:
1 Cup Coconut Meat
1/4 cup water (but go sparingly, coconut meat texture varies)
1 TBSP Herbs de Provence
2 TBSP Fresh Dill
2 TBSP Fresh Parsley
1/2 teaspoon Sea Salt
DIRECTIONS:
Mix all ingredients in vitamix or blender. Add water SLOWLY or it will be too runny. You want it to be the consistency of a think-like pancake batter that pours nicely. Pour onto teflex sheets until desired size and dehydrate at 105 for about 1 hour before flipping them over. Then another hour or so on the other side. You need to check these, because depending on the humidity in your location, they may take longer. You don't want them to be so hard that they will be unable to roll.
2 TBSP Fresh Dill
2 TBSP Fresh Parsley
1/2 teaspoon Sea Salt
DIRECTIONS:
Mix all ingredients in vitamix or blender. Add water SLOWLY or it will be too runny. You want it to be the consistency of a think-like pancake batter that pours nicely. Pour onto teflex sheets until desired size and dehydrate at 105 for about 1 hour before flipping them over. Then another hour or so on the other side. You need to check these, because depending on the humidity in your location, they may take longer. You don't want them to be so hard that they will be unable to roll.
No comments:
Post a Comment