beet it Wraps

Makes 12 wraps

Any time you feel a snack attack coming on, just roll these exquisitely pretty wraps around your favourite fillings and tell those hunger pangs to beet it.

325 g (11½ oz/4 cups) chopped young coconut flesh

3 tablespoons coconut water

3 tablespoons cold-pressed beetroot (beet) juice

1 teaspoon Himalayan pink salt or Celtic sea salt

50 g (1¾ oz/1 cup) shredded basil leaves

• Blend all the ingredients, except the basil leaves, in a high-speed blender until smooth. Toss in the shredded basil and mix by hand.
• Using a spatula, spread the mixture onto dehydrator trays lined with non-stick sheets. Score into four equal pieces. Repeat until all the batter is used; there should be enough for three standard dehydrator trays.
• Dehydrate at 40°C (105°F) for 6 hours. When the exposed side has set, flip each wrap onto a mesh tray and peel off the non-stick sheets. Dehydrate for a further 2 hours, or until the wraps are set, yet still pliable, taking care not to overdry them. (If you don’t have a dehydrator, place the mixture on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 30 minutes, then flip and dehydrate for a further 20 minutes, or until set but still pliable.)
• Cut each wrap into four equal pieces, along the scored lines. Store in single layers in an airtight container, with baking paper between each layer. You can refrigerate what you will be using in the next few days, and freeze the rest in a snap-lock bag for up to 4 weeks.