Ooops...forgot to say that you need to add curry, cumin, cinnamon and
cayenne to the ground meat curry.


"Uncle Enrico" > wrote in message
. com...
> Since Nicky introduced me to spelt and gluten flours, I've been making a
> "curry wrap." Here's the latest version of the recipe:
>
> The Wrap: (makes 1 large wrap)
> 1 tbsp each of spelt, gluten, buckwheat, and ground flax
> (grind flax seed in your coffee grinder)
> 1 tbsp olive oil
> salt to taste
> ground cumin
> ground cayenne
> cinnamon
> curry powder (which probably contains the above spices...but needs more of
> them )
> water
>
> Form dough into ball with some kneeding and roll into thin, round
> flatbread. Use buckwheat flour to keep flatbread from sticking to
> surfaces.
>
> Heat in large skillet with no oil until done. Try to have this done just
> in time to wrap the curry below.
> ----------------------------------
> The Chutney
> Smucker's sugarless apricot jam
> curry powder, cinnamon, cayenne, cumin etc.
> ------------------------------------
> Curry:
> Ground meat--your choice.
> Olive oil
> Minced garlic
> chopped onion
> chopped celery
> chopped zucchini
> A little bit of Splenda
> Plus chopped apple, nuts, and maybe a little mango, citrus, or dried
> fruit.
> Ground meat--your choice.
>
> Directions:
>
> Sauteé herbs in olive oil. Add veggies. Add ground meat. Add Splenda and
> seasonings. Later add nuts and fruit.
>
> Spread chutney on wrap. Fill with curry. Serve.
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