Rating4.5/5 (from 2 ratings)4.5
Yieldmakes 4 tortillas
5 ounce fresh spinach, half a bag, roughly
¼ cup flax seed, finely ground
2 tablespoon cilantro
2 teaspoon lime juice
1 tablespoon olive oil
1. Process all ingredients in the food processor until pretty smooth. 2. Spread the batter into 4 rounds onto teflex sheets. I found the easiest way to do this is to divide the batter into four small mounds on the teflex sheets. Lay a clean gallon sized ziploc on top of one of the mounds. Use an offset spatula to spread the batter using a circular motion, it should be the thickness of a flour tortilla. 3. Dehydrate until the teflex can be peeled away, it took me 4 hours in our humid climate. 4. Put directly on the screens and dehydrate until dry but still pliable. It took me another 4 hours.
These are fabulous!!!
Daniefon's ThoughtsBy daniefon
I found this recipe in the forum. It was given by Om, who I asked via the forum if I could post it. I didn’t hear from her, but this recipe is just too good not to share. I changed it a little bit. I ate the tortillas with a little smashed avo, fresh tomato and shredded carrots. I am going to try making enchiladas next. When I do, I’ll post a picture. For now you can imagine a dark green flour tortilla, these are flexible and strong enough to hold fillings. Thanks, Om!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note