Raw Corn Tortillas

You will need a dehydrator for this recipe.

2 cups organic corn kernel (fresh or frozen)

1/4 cup chopped red pepper

3 TBSP olive or avocado oil

3 TBSP purified water

1 TBSP ground cumin

1 tsp Himalayan pink salt

pinch of cayenne

1/2 cup ground flax (gold or brown)


In a food processor fitted with a metal blade process all ingredients except flax. Transfer to a bowl and add flax. 


Divide into 4 and drop on to a dehydrator rack covered with a Paraflexx non-stick sheet. You may have to do 2 per tray. Using your hands, pat down til about 1 cm thick and shaped in a circle. They don't have to be perfectly round. Lightly wetting hands will help the mixture not to stick.


Dehydrate at 105 F for 5 to 6 hours  or until firm enough to handle. Flip and transfer to mesh sheet and dehydrate for another hour or so. They need to be firm but pliable to use as a wrap. They will keep in fridge for a week. 


I've used them to wrap scrambled eggs, guacamole or nut cheese.


Guacamole


3 medium avocados

1/4 cup fresh lemon juice

2 TBSP diced red onion

3 cloves finely chopped garlic cloves

1 tsp Himalayan pink salt

pinch freshly ground pepper


Combine and mash.


Excalibur Dehydrator.

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