1 cup golden flax seeds
1 teaspoon cumin
1 teaspoon cayenne pepper
Sea salt (to taste)
1. Soak the flax seeds for 8 hours in equal parts water. Then blend everything.
2. Spread 1/6 batter on Teflex sheets (about 6 inches wide, should make 6).
3. Dehydrate at 95 Fahrenheit for 2-3 hours and flip. Dehydrate for another 2-3 hours. Remove before crispy.
Kandace's ThoughtsBy kandace
I absolutely love taco night. It's at least a once a week occurrence.
These tortillas area easy-to-make and delicious.
These can be made the day before and then stored in the refrigerator.
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