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 to taste
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 Fahrenheit 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.
I had leftover veggies from making noodles, so I used them up and these came out nicely!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Lunchbox ideas?ClaireT - 3 hours 35 min ago
I like to use it exclusively in smoothiesClaireT - 3 hours 37 min ago
Burdock root!The Rawtarian - 11 hours 47 min ago
How can I prevent neighbor's cat from killing birds in our yard?More2095 - 2 days 13 hours ago
Newborn baby formula?renib - 3 days 18 hours ago