Rating4.4/5 (from 5 ratings)4.4
Yieldmakes 3-4 taco-sized tortillas
1 yellow squash, shredded
1 zucchini, shredded
1 carrot, shredded
3 tablespoon ground flax seed
3 teaspoon desired seasonings (curry & red pepper; paprika & cumin; etc), to taste
water, as needed
Puree veggies in food processor. 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. Spread out onto paraflex lined dehydrator sheet(s) and dry at 110-115 for 6-8 hours.
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.
Eat with your favorite fillings!
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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