Corn Tortillraws
Corn Tortillraws |
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2 1/2 cups golden flax seeds (soaked for 12 hrs) 1 cup fresh or frozen corn kernels 1/4 ripe avocado 1/2 cup sunflower seeds (soaked for 12 hrs) 2 tsp. black or white sesame seeds 2 tbs. minced Spanish or red onion 2 tsp. fresh garlic minced or 1 tsp. garlic powder 1 tsp. paprika 1 tsp. chili powder 1/2 tsp. cayenne powder 1-2 pinches Celtic sea salt or to taste 1 pinch of white pepper celery juice or water In an blender or a heavy duty food processor combine everything together till smooth. Add a little celery juice if mixture is dry. Check for seasonings. Add more salt and pepper if necessary. Set aside in the fridge for at least 2 hrs. Preheat the dehydrator for 110 degrees. Using a spatula or a large spoon, spread the mixture on a teflex sheet. Make it into thin round circles, (it's ok, if they are not perfect, it looks more home made and rustic) Dehydrate for about 4 hrs. or until you can pick them up and fold em. That's it! Or you can cover a whole teflex sheet with the batter, dehydrate it for about 3 hrs. Get a large round cookie cutter, and cut out the tortillraw shapes, place them on the dehydrator tray and dehydrate for 1 more hour or until pliable. Once you make a lot of them, you can stack them on top of each other, and keep them warm (in the dehydrator) until ready to eat. If you want a taco shell effect, wrap them around a tube or fold them a little, keep them in the dehydrator for about 10 more hrs or until crisp. You can also cut them into chip shapes and serve them with dip. Like a nice creamy quac, made out of avocado, some onion, lotta cilantro, some fresh lime juice, and salt, or a mango tomato salsa... Anyway you eat them, tortillraws are delish! * Michelle sets her dehydrator at 105 degrees and they come out fine. And to make chips, just cover a whole teflex sheet with the mixture, dehydrate until they have hardened to a crisp shell, break em apart into chip-size pieces, and there you go! See picture to the right for what the Corn Tortillraw Chips look like. by Alex Malinksy |
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