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.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
BUY AUTHENTIC DRIVER'S LICENSE, PASSPORT, (WhatsApp: +44 20 3322 8348) ((firstname.lastname@example.orgBrysonWalkker - 57 min 43 sec ago
BUY AUTHENTIC DRIVER'S LICENSE, PASSPORT, (WhatsApp: +44 20 3322 8348) ((email@example.comBrysonWalkker - 58 min 4 sec ago
BUY AUTHENTIC DRIVER'S LICENSE, PASSPORT, (WhatsApp: +44 20 3322 8348) ((firstname.lastname@example.orgBrysonWalkker - 58 min 20 sec ago
Face moisturizer?ClaireT - 2 days 1 hour ago
Homemade almond butter?ClaireT - 2 days 1 hour ago