I have gone halves with my mother in law in a ‘time share’ Dehydrator – Collaborative consumption is all the rage after all and did we really need 2 x 10 tray dehydrators? Probably not. I came up with my first ‘on a whim experiment’ recipe – Tomato, onion wraps over the weekend, given she had 8 kilos of tomatoes and quite a few onions from the garden she’d harvested. It was clearly a sign to get creative and do something with it all.
The wraps came out beautifully and here’s what you do if you have a dehydrator – You could also do what I did for a couple of years and experiment with low oven temps and a fork in the side so it’s a little open.
They looked far better once cooked I’m sure you’ll agree – My whole family was skeptical – to put it mildly pre-dehydrator… once they were done, of course everyone was lining up to try them!
The before – I know, right? Hideous! (top layer is just plain crushed garlic to make garlic salt)
The after – Filled with wild rocket / arugula, goat’s feta and avocado for a super tasty breakfast
Do you have a dehydrator? What are your favourite resources and things to make?!
I have these now sitting in an airtight glass lock container and they should last about 3 days fresh as a daisy. They’re firm and easy to wrap without breaking, but I think if the fillings were too wet and ‘rehydrated’ the wrap, you may get tearing. So, best to fill and enjoy fresh rather than use for long term lunch box wrapping – although I shall experiment there and update the post if successful.
I love the idea of these and mixing it up with some variations – zucchini onion, pumpkin and herb… Who knows?
All I know is now that I’m back in Sydney I’m missing the dehydrator already and looking forward to my ‘fortnight on’!
I hope you enjoy them!
Raw Tomato, Onion & Flax Sandwich Wraps Recipe
- Spread onto 3 baking paper sheets to make 3 large wraps and place on trays
- Dehydrate for 8 hours on 58C / 135C temp