1 ½ C Rye Flour
½ C soaked sunflower seeds
½ C soaked pumpkin seeds
½ C ground flax
½ C Chia seeds
1 Carrot
¼ C Red Pepper
1 Tomato
2 Tablespoons Olive oil
1/8 C onion
two cloves garlic
1 tsp cumin
                                                                          1 tsp paprika
                                                                          1 or so Tablespoons of sea salt

NOTE:  I use and recommend using organic ingredients whenever possible.

Puree soaked Sunflower Seeds, Pumpkin Seeds, Carrot, Red (or Green) Bell Pepper, Tomato, Olive Oil, Onion, and Garlic.  Mix in Flax, Chia, Cumin, Paprika and Salt.  Mix should be a thick pasty consistency. Add 1C Rye Flour (Substitute with any whole grain flour.  White flour should not be used).

Separate dough; use remaining flour to roll into individual tortillas.  Place on dehydrator racks, spray lightly with water.  Dehydrate at 115 degrees. Makes 6 large tortillas


Veronica Phelps

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