Such a versatile and useful food, tortillas are great for wraps, desserts, snacks—unfortunately, most of the options you’ll find at the grocery store are not very healthy. It’s almost impossible to find a vegan, gluten-free and grain-free option on the shelves, and if you do find a grain-free tortilla, it usually contains a lot of egg to make up for it. So I’m always on the lookout for a healthy recipe that’s also easy to make. And I’ve found one! This tortilla uses flax – a surprisingly versatile seed – along with some tasty vegetables to create a delicious base for any number of meals or snack options. We often offer these to our patients at Hope4Cancer during afternoon snack time, and I know you’ll also enjoy them at home!
- 10 cups organic yellow squash, diced
- 5 cups organic yellow pepper, diced
- 3 cups organic golden flax meal, freshly ground
- Add squash, yellow pepper and ground flax to a food processor, and blend ingredients until smooth.
- Remove mixture and spread it ¼-inch thick onto a nonstick dehydrating sheet (or parchment paper). (You can either cover the full sheet and cut into square shapes after drying or place mixture on the sheet in round shapes.)
- Place into dehydrator and dehydrate at 105 F for nine hours or until the top is very dry.
- Setting a dehydrator tray (without nonstick coating) on top of the tortillas, hold the two trays together and flip over onto tray without nonstick sheet; peel the nonstick sheet off back side.
- Dry for additional time in dehydrator but remove while tortillas are still flexible (and not crispy).
- Remove and refrigerate in a sealed storage bag.
(Makes 14 tortillas)
(Photo source: http://thethingswellmake.com)