Recipe: No Guilt, No Grain, Just a Delicious Tortilla

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!

Ingredients:

  • 10 cups organic yellow squash, diced
  • 5 cups organic yellow pepper, diced
  • 3 cups organic golden flax meal, freshly ground

Preparation:

  1. Add squash, yellow pepper and ground flax to a food processor, and blend ingredients until smooth.
  2. 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.)
  3. Place into dehydrator and dehydrate at 105 F for nine hours or until the top is very dry.
  4. 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.
  5. Dry for additional time in dehydrator but remove while tortillas are still flexible (and not crispy).
  6. Remove and refrigerate in a sealed storage bag.

(Makes 14 tortillas)

Let us know what you think of these tortillas after you make them! Tweet us @Hope4CancerMex or comment on our Facebook page.

(Photo source: http://thethingswellmake.com)

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