Rating4.5/5 (from 6 ratings)4.5
Yield3-4 taco-sized tortillas
1 yellow squash (shredded)
1 zucchini (shredded)
1 carrot (shredded)
3 tablespoons ground flax seed
3 teaspoons of desired seasonings (curry & red pepper; paprika & cumin; etc.) to taste
Water (as needed)
1. Puree veggies in food processor.
2. Add in flax seed and seasonings (if desired) and pulse to mix. Drizzle in enough water to make a spreadable batter like the consistency of mashed bananas.
3. Spread out onto paraflex lined dehydrator sheet(s) and dry at 110-115 F for 6-8 hours.
4. After about 4-5 hours of dry time, flip them over onto the dehydrator tray (with no sheet on it). Continue to dry until not gooey but still flexible.
KhaasLadki's ThoughtsBy KhaasLadki
I wanted a lighter tortilla that wasn’t full of buckwheat and wasn’t made entirely out of flax seeds, and I had leftover veggies from making noodles, so I used them up and these came out nicely!
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