Corn and Pepper Tortillas

These are so good – they are considered raw since they are dehydrated!

  • 3 c corn, of frozen thaw and rinse
  • 1 1/2 c chopped red pepper
  • 3/4 c ground golden flax meal
  • 1 tbsp lime juice
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 2 tsp ground cumin

Toss all ingredients in a food processor and pulse until almost smooth.

Use a 1/4 – 1/2 c measuring cup and spread with an off set spatula on a teflex lined dehydrator tray. Don’t spread too thin, they shrink.

Dehydrate at 115 for 4 – 6 hours, flip carefully and dehydrate for another 2 – 3 hours.

When dry and pliable, remove and use or refrigerate.

Makes 10 – 14 tortillas.

Spinach Wraps

These are a healthy alternative to tortillas – so good! Keep them in the fridge and heat slightly when you are ready to eat them.

  • 4 medium zucchinis
  • 3 cups spinach
  • 1/3 cup ground flax
  • 1 tsp salt
  • Pepper to taste
  • Chop the zucchinis into large chunks and add them to a high speed blender.  Blend until it is running smoothly through the blades.
  • Add the spinach and blend again until smooth.
  • Add the flax, salt, and pepper, and blend briefly to combine.
  • Pour onto parchment-lined dehydrator trays, and spread into 6-8 inch circles with a spatula, leaving the edges thicker than the center.
  • Dehydrate at 115 degrees for approximately 8 hours, or until they lift off the parchment paper and are dry throughout.
  • Turn the dehydrator off and leave the wraps inside overnight.  They should be soft.

Makes 6.