The Complete Book of Raw Food:Currently I have kale chips in the dehydrator (kale, cleaned and ripped into smallish pieces, spritz of olive oil, some sea salt and nutritional yeast sprinkled on top--they can also be made in the oven, on a cookie sheet, on the lowest possible setting for around an hour), and the newst recipe in Amacuba's test kitchen--Raw Tortillas! From
2 large carrots, chopped
2 zucchini, chopped
2 avocados, pitted
1 tsp sea salt
1 tbsp lemon juice
1 tsp each onion and garlic powder
Dash cayenne (I used Mexican chili powder--no cayenne)
2 cups flax meal
Blend the carrots and zucchini with one cup water until smooth.
Add the avocado, sea salt, lemon juice, onion powder, garlic powder, and cayenne and blend until smooth. Pour into a mixing bowl Add the flax meal, and mix by hand.
Divide the batter into 4 sections, and spread each section on a 16x 16 inch Excalibur dehydrator tray lined with a Teflex sheet. (I don't have one of those dehydrators, so I just spread it out on the trays I have). Score each tray into 4 tortillas, and dehydrate at 105F for 1-2 hours.
Flip the tortillas and remove the Teflex sheets. Continue to dehydrate until the tortillas are still moist but seem dry enough to store. Store in a Ziploc bag at room temp for about a week, or in the fridge for months.