Pumpkin Wrap

Courgette-based wrap with olive-pumpkin filling and tangy macadamia mayonnaise.
Pumpkin Recipes


Wrap Dough

Start by grinding the flaxseeds and pureeing the courgette for the dough. Mix both ingredients and season the mix with salt and herbs. Spread the dough on a plate and dry it for about 9 hours in your dehydrator.
Important! Make sure the dough is still slightly wet on the bottom. That makes it easier to roll up your delicious raw food wrap.

Wrap Filling

Lets start with the astonishing raw pumpkin filling now. Take a Hokkaido pumpkin and cut it into stripes.  Oil the stripes and season them as you like with salt, pepper, curry and sweet pepper powder. Now put them in your dehydrator for about 4 hours. Enough time to make the mayonnaise!

Wrap Mayonnaise

Grind the macadamia nuts until smooth and mix them with salt and lemon juice. Done!

Lifefood Pumpkin Wrap

Roll the dough immediately after dehydrating, into a wrap shape. Fill it with dried pumpkin strips and pour your macadamia nut mayonnaise over it. Done! Enjoy every moment. Made with love.

Lifefood Tip

Let your Pumpkin Wrap be the ultimate vegan eye-catcher! Present your dough, the pumpkin stripes and mayonnaise so it  lookslike a bag of French fries and enjoy your raw meal. Nutritious fun for young and old.

Golden Flax Seed 2 tbsp
Brown Flax Seeds Lifefood Product 2 tbsp
Courgette(s) 1
Macadamia Nuts Lifefood Product 40 g
Hokkaido Pumpkin (without shell) 140 g
Olive Oil little bit of
Salt little bit of
Black Pepper little bit of
Curry little bit of
Paprika Powder little bit of
Lemon Juice little bit of