Raw Corn Tortillas
From the Raw Food Hikeathon.
Corn Tortillas - by Cherie Soria
Yield: 12 tortillas (6 servings)
4 cups chopped yellow bell pepper (about 4)
6 ears corn, kernels only (3 cups)
1 medium zucchini, peeled and chopped (1 cup)
1 1/2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder
1. In a high-powered blender, purée the bell pepper, corn, zucchini, nutritional yeast, lemon juice, and salt until smooth. Add the avocado and purée again. While the blender is still running, add the psyllium powder and blend well for a few seconds.
2. Using 1/2 cup of the mixture for each tortilla, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the tortillas into round disks quickly, or the mixture will thicken and become difficult to spread.
3. Dehydrate at 105 degrees for 4 hours, or until you can easily remove them from the nonstick sheets.
4. Turn the tortillas over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of tortillas. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.
5. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.
Based on Random Daze theme by Polaraul