Raw Tortilla recipes

Preparing for the July "Taco" salad potluck, we are searching for Raw Tortillas.

Soft Corn Tortilla

This recipe is from Ani's Raw Food Essentials by Ani Phyo, page 172. We quadrupled the recipe below and made 34 small tortillas. They seem to freeze well. The sweet corn makes these very sweet.

Ingredients:

1.5 cups corn kernels (fresh are best but frozen can be used)

1/2 cup flax meal

3 TBS olive oil

3/4 cup filtered water

Place all the ingredients in a high speed blender

1/4 cup of the dough makes 1 small tortilla.You can either make them into small tortillas or large ones by putting the batter on Teff flex sheets and dehydrating on 95 to 105 degrees until there no longer doughy making sure to turn them over once one side is done about 5-6 hours. Flip for another 5-6 hours.

Raw Tortilla Recipe

This recipe is from The Complete Book of Raw Food, edited by Julie Rodwell, page 194 has an easy recipe. Our son LOVES these!!!

Ingredients:

• 2 carrots
• 2 zucchini
• 1 cup water
• 2 avocados
• 1 tablespoon lemon juice
• 1 teaspoon Celtic sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 
  
Blend in blender.
Lastly add:
• 2 cup flax meal 
You can either make them into small tortillas or large ones by putting the batter on Teff flex sheets and dehydrating on 95 to 105 degrees until there no longer doughy making sure to turn them over once one side is done about 6 to 9 hours. note: if they get to hard put them in a plastic sack and they should soften up.

Green Tortillas
For those who want salt-free with more greens, a similar recipe was found at http://raw-food-diet-inspiration.com/raw-tortillas.html/

• 1/2 green pepper or red pepper
• 1/2 cup spinach (we used de-ribbed Swiss Chard)
• 2 carrots
• 2 zucchini
• 1 cup water
• 2 avocados
• 2 teaspoons lemon juice
• 1 celery stick
• 1 handful of fresh cilantro or parsley
• 2 green onions

Blend in blender.
Lastly add:

• 1 1⁄2 cup flax meal (3/4 cup flax seeds ground).

You can either make them into small tortillas or large ones by putting the batter on Teff flex sheets and dehydrating on 95 to 105 degrees until there no longer doughy making sure to turn them over once one side is done about 6 to 9 hours. note: if they get to hard put them in a plastic bag and they should soften up.