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.
