Re: Lentil tortilla wrap recipe - egg free!

[Guest guest]

I found the recipe after a bit of searching. Here we go...

The instructions are quite detailed to ensure success, but they are very easy to

make once you get the hang of it. I am copying from a recipe i picked up from

Elmbridge Nutritional Therapy at the WAPF Wise Traditions Festival 2 yrs back.

They say the recipe is a blend of ideas from s and Madhur Jaffrey.

All measures referred to are American cups.

Ingredients:

One cup mung dahl soaked overnight in water with a pinch of bicarb (1/8 tsp).

1 1/2 tsp salt

oil for cooking - ideally ghee, coconut or Lard/duck/goose fat

1/4 to 1/2 cup water

Optional ingredients:

1 med onion chopped ready for a processor/liquidiser

2 cloves garlic peeled

a shake of white pepper

pinch of bicarb (makes pancakes lighter)

1. If using the optional ingredients put onion and garlic in the

processor/liquidiser (i used a vitamix) and process until the ingredients are

chopped fairly small - they do not need to be ultra fine at this stage.

2. Drain and rinse the lentils using a sieve and tip into the food

processor/blender. Switch on and process until it turns paste like. You may need

to stop the machine at intervals and use spatula to push mixture down sides.

3. Add the salt and pepper and a little water at a time and process until the

mixture is a thick batter ie it mixes itself back in without having to use the

spatula. You need less water with the onion/garlic additions.

4. At the very end add the bicarb and give a quick whizz to mix. (if you want to

make the batter in advance - grind the lentils with the salt, pepper and water

in advance - then prepare and add the onion, garlic and bicarb just before

cooking.

5. Cooking is very much like making pancakes except the mixture is thicker and

does not really pour. They also stick worse than regular pancakes (I didn't find

this, i guess it depends on your pan). Heat a min 6 " frying pan on a medium

burner - with the heat at the lower end of the setting for a minute or 2 -

depends on the thickness of your pan. Add about a half tsp of oil and make sure

the cooking area is coated. If the oil starts to smoke you need to turn down the

heat a little.

6. Stir the batter then take a third of a cup and place it gently in a heap in

the middle of the pan. Wait 4 or 5 seconds before gently spreading the mixture

outwards with the base of a spoon using a circular movement. If you drag the

mixture too fast or strongly you will end up making holes or moving the whole

pancake.

7. like traditional pancakes the mixture sticks initially then begins to lift at

the edges. The colour of the pancake also begins to darken as it cooks through.

Let it cook for about 2 mins.

8. At this point you can gently start easing the pancake away from the pan. When

you turn it over it should look reddish-brown colour on the cooked side.

9. Turn and finish cooking for about 2 mins. It is done when there are just a

few small reddish-brown spots on this side.

10. Lift out of the pan and place on a plate.

11. Repeat from step 5. adding the oil to cook the remaining mixture -

remembering to stir the batter first always. You can wrap the stack of pancakes

in foil and refrigerate (i've frozen them too with no problems) reheat in the

oven in the foil for about 15 minutes.

I hope some of you like these as much as we do. I use these in any dish that

calls for a tortilla/wrap or pitta bread. They do not break or crumble.

Brilliant!

Charlotte

> > >

> > > I have a fantastic GAPs legal recipe for a flat bread/tortilla type thing

that uses soaked lentils. I can't link to it but i'll post it later if i get a

moment.

> > > Charlotte

> > >

> >

>

[Guest guest]

Hi Charlotte,

What a great recipe! Thanks so much for typing it out!!

I will definitely make some of these (think I should have some lard again soon)

- they sounds so very tasty!

Thanks, Sandy

>

> I found the recipe after a bit of searching. Here we go...

>

> The instructions are quite detailed to ensure success, but they are very easy

to make once you get the hang of it. I am copying from a recipe i picked up from

Elmbridge Nutritional Therapy at the WAPF Wise Traditions Festival 2 yrs back.

They say the recipe is a blend of ideas from s and Madhur Jaffrey.

>

> All measures referred to are American cups.

>

> Ingredients:

> One cup mung dahl soaked overnight in water with a pinch of bicarb (1/8 tsp).

> 1 1/2 tsp salt

> oil for cooking - ideally ghee, coconut or Lard/duck/goose fat

> 1/4 to 1/2 cup water

>

> Optional ingredients:

> 1 med onion chopped ready for a processor/liquidiser

> 2 cloves garlic peeled

> a shake of white pepper

> pinch of bicarb (makes pancakes lighter)

>

> 1. If using the optional ingredients put onion and garlic in the

processor/liquidiser (i used a vitamix) and process until the ingredients are

chopped fairly small - they do not need to be ultra fine at this stage.

>

> 2. Drain and rinse the lentils using a sieve and tip into the food

processor/blender. Switch on and process until it turns paste like. You may need

to stop the machine at intervals and use spatula to push mixture down sides.

>

> 3. Add the salt and pepper and a little water at a time and process until the

mixture is a thick batter ie it mixes itself back in without having to use the

spatula. You need less water with the onion/garlic additions.

>

> 4. At the very end add the bicarb and give a quick whizz to mix. (if you want

to make the batter in advance - grind the lentils with the salt, pepper and

water in advance - then prepare and add the onion, garlic and bicarb just before

cooking.

>

> 5. Cooking is very much like making pancakes except the mixture is thicker and

does not really pour. They also stick worse than regular pancakes (I didn't find

this, i guess it depends on your pan). Heat a min 6 " frying pan on a medium

burner - with the heat at the lower end of the setting for a minute or 2 -

depends on the thickness of your pan. Add about a half tsp of oil and make sure

the cooking area is coated. If the oil starts to smoke you need to turn down the

heat a little.

>

> 6. Stir the batter then take a third of a cup and place it gently in a heap in

the middle of the pan. Wait 4 or 5 seconds before gently spreading the mixture

outwards with the base of a spoon using a circular movement. If you drag the

mixture too fast or strongly you will end up making holes or moving the whole

pancake.

>

> 7. like traditional pancakes the mixture sticks initially then begins to lift

at the edges. The colour of the pancake also begins to darken as it cooks

through. Let it cook for about 2 mins.

>

> 8. At this point you can gently start easing the pancake away from the pan.

When you turn it over it should look reddish-brown colour on the cooked side.

>

> 9. Turn and finish cooking for about 2 mins. It is done when there are just a

few small reddish-brown spots on this side.

>

> 10. Lift out of the pan and place on a plate.

>

> 11. Repeat from step 5. adding the oil to cook the remaining mixture -

remembering to stir the batter first always. You can wrap the stack of pancakes

in foil and refrigerate (i've frozen them too with no problems) reheat in the

oven in the foil for about 15 minutes.

>

> I hope some of you like these as much as we do. I use these in any dish that

calls for a tortilla/wrap or pitta bread. They do not break or crumble.

Brilliant!

>

> Charlotte

>

[Guest guest]

hi charlotte I am really pleased you posted this recipe looks really great and

am going to try it out this weekend, thanks Isobel

> >

> > I found the recipe after a bit of searching. Here we go...

> >

> > The instructions are quite detailed to ensure success, but they are very

easy to make once you get the hang of it. I am copying from a recipe i picked up

from Elmbridge Nutritional Therapy at the WAPF Wise Traditions Festival 2 yrs

back. They say the recipe is a blend of ideas from s and Madhur

Jaffrey.

> >

> > All measures referred to are American cups.

> >

> > Ingredients:

> > One cup mung dahl soaked overnight in water with a pinch of bicarb (1/8

tsp).

> > 1 1/2 tsp salt

> > oil for cooking - ideally ghee, coconut or Lard/duck/goose fat

> > 1/4 to 1/2 cup water

> >

> > Optional ingredients:

> > 1 med onion chopped ready for a processor/liquidiser

> > 2 cloves garlic peeled

> > a shake of white pepper

> > pinch of bicarb (makes pancakes lighter)

> >

> > 1. If using the optional ingredients put onion and garlic in the

processor/liquidiser (i used a vitamix) and process until the ingredients are

chopped fairly small - they do not need to be ultra fine at this stage.

> >

> > 2. Drain and rinse the lentils using a sieve and tip into the food

processor/blender. Switch on and process until it turns paste like. You may need

to stop the machine at intervals and use spatula to push mixture down sides.

> >

> > 3. Add the salt and pepper and a little water at a time and process until

the mixture is a thick batter ie it mixes itself back in without having to use

the spatula. You need less water with the onion/garlic additions.

> >

> > 4. At the very end add the bicarb and give a quick whizz to mix. (if you

want to make the batter in advance - grind the lentils with the salt, pepper and

water in advance - then prepare and add the onion, garlic and bicarb just before

cooking.

> >

> > 5. Cooking is very much like making pancakes except the mixture is thicker

and does not really pour. They also stick worse than regular pancakes (I didn't

find this, i guess it depends on your pan). Heat a min 6 " frying pan on a medium

burner - with the heat at the lower end of the setting for a minute or 2 -

depends on the thickness of your pan. Add about a half tsp of oil and make sure

the cooking area is coated. If the oil starts to smoke you need to turn down the

heat a little.

> >

> > 6. Stir the batter then take a third of a cup and place it gently in a heap

in the middle of the pan. Wait 4 or 5 seconds before gently spreading the

mixture outwards with the base of a spoon using a circular movement. If you drag

the mixture too fast or strongly you will end up making holes or moving the

whole pancake.

> >

> > 7. like traditional pancakes the mixture sticks initially then begins to

lift at the edges. The colour of the pancake also begins to darken as it cooks

through. Let it cook for about 2 mins.

> >

> > 8. At this point you can gently start easing the pancake away from the pan.

When you turn it over it should look reddish-brown colour on the cooked side.

> >

> > 9. Turn and finish cooking for about 2 mins. It is done when there are just

a few small reddish-brown spots on this side.

> >

> > 10. Lift out of the pan and place on a plate.

> >

> > 11. Repeat from step 5. adding the oil to cook the remaining mixture -

remembering to stir the batter first always. You can wrap the stack of pancakes

in foil and refrigerate (i've frozen them too with no problems) reheat in the

oven in the foil for about 15 minutes.

> >

> > I hope some of you like these as much as we do. I use these in any dish that

calls for a tortilla/wrap or pitta bread. They do not break or crumble.

Brilliant!

> >

> > Charlotte

> >

>