I was very excited when I found these gluten free wraps. I thought I was going to have to give up wraps to eat gluten free. That changed when I got these. For a few days I left them in the freezer just happy that I COULD have wraps if I wanted to. Finally I got them out and threw together some version gone astray of Ree’s wrap recipe.

 

 

I got out a piece of cream cheese and put it in a bowl to soften.

 

 

then headed to the garden for a handful of parsley.

 

 

Chopped it up with one of my new knifes. Yes, I got some new knives. Thanks Ellen!

 

 

Toss the chopped parsley in the bowl.

 

 

Then I ran back to the garden for a few onion tops.

 

 

Chopped them up

 

 

and added them to the bowl.

 

 

juice of half of a lemon.

 

 

Then I mixed it together and think a larger bowl would’ve been better.

 

 

If you have one of those julienner things use it, if not you can just chop you carrots real thin with a knife like I did. 

 

 

a few red bell pepper slices,

 

 

a few orange bell pepper slices,

 

 

a few yellow bell pepper slices,

 

 

and a few green bell pepper slices.

 

 

Then get one of the wraps. If you dawdle as much as I do and you’d kept your wraps in the freezer they’d be thawed and then some by now.

 

 

Scoop out some cream cheese spread

 

 

and spread it around.

 

 

put some lettuce on,

 

 

a few carrots, some yellow peppers,

 

 

red peppers,

 

 

a few orange peppers, green peppers,

 

 

and a few slices of ham.

 

 

Then roll it up.

 

 

 

This is the sad part,

 

 

I started to cut then and it all cracked!

It was like there was no gluten  to help it hang together.

 

 

So they were more like 3 sided crumbly sandwiches.

 

 

They tasted all right though.

 

 

I think next time I will try using these gluten free wraps as quesadillas maybe cheese will hold it all together.

 

 

Crumbly Gluten Free Wraps

 

ingredients

• Udi gluten free wraps
• 8oz cream cheese
• 1/4 cup chopped parsley
• 1 tablespoon chopped onion tops
• juice of half of a lemon
• salt and pepper to taste
• 1/4 yellow bell pepper julienned
• 1/4 orange bell pepper julienned
• 1/4 red bell pepper julienned
• 1/4 green bell pepper julienned
• lettuce leaves
• lunch meat slices

 

In a bowl, mix cream cheese, parsley,  onions, and lemon juice.

Spread cream cheese spread on wrap, layer on vegetables and lunch meat. Roll up and slice. Serve right away or make ahead. They don’t get any more crumbly sitting in the fridge.

 

 

 

 

 

 

 

 

I saw a recipe for Gluten free lemon tarts on Golubka and the food styling had me at first sight.
I had to modify the recipe substantially since I don’t have pine nuts and already had an idea of what I wanted it to taste like.



For the gluten free crust In a bowl add almond flour, 



oat flour,



sugar and a little less coconut oil than I used.



Mix it together 



then press crumbs into pans with your fingers. Bake at 350 for 10 minutes or so.



While they’re baking zest a lemon or just enough to get yourself a teaspoon of zest.



Toss the zest in the bowl you made the crust in along with sour cream,



lemon juice,



sugar,



and two egg yolks. Mix together then check on the crust.



Uh-oh! They aren’t supposed to look like that! I think too much oil makes it slide down the edges.



Back to the filling, add some maple syrup and mix.



If the crust is going to be disagreeable don’t worry about it and pout the filling in anyway. 



Bake for 10 minutes.



Let cool completely.



Garnish with eatable flowers or berries before serving.

Maple Lemon Tart Gluten free

Crusts
1 cup almond flour
1/2 cup oat flour pinch of salt
1 tsp vanilla extract
3 tablespoons coconut oil

Lemon Filling
16oz sour cream
2 egg yolks
1/4 cup sugar
2 tablespoons maple syrup
juice of 1/2 lemon
1/2 teaspoon lemon zest

Preheat the oven to 350 degrees F
In a large bowl, combine all of the crust ingredients. press the mixture into mini tart pans or mini pie pans evenly with your fingers. Bake the shells for 15 minutes or until golden brown.

While crust is baking, combine egg yolks, sour cream, remaining 1/4 cup sugar, vanilla extract, and lemon zest.
Remove baked crust from oven and immediately pour sour cream mixture into the hot crust. Return to oven for 10 minutes. Remove from oven, let cool, and then refrigerator until serving time.
Garnish with edible flowers or berries or anything else you like.