3 cups flax seed, ground
2 cups fresh corn or frozen and thawed
1 cup soaked sunflower seeds
1/8 cup alfalfa sprouts (if desired)
2 tbsp minced sweet onion
3 tsp minced garlic
1 tsp chili powder
1 tsp cayenne powder
1 tsp cumin powder
Water or rejuvelac as needed to make a spreadable batter
salt to taste
Blend all ingredients to smooth consistency. Add liquid so not too thick. Be sure to have liquid in bottom of blender when you start so it’s not too thick for the motor.
Pour batter onto teflex sheets or parchment-lined dehydrator trays, and spread into rounds the size of tostada shells.
Dehydrate 3 hours or until able to flip over.
Flip over and remove teflex or parchment paper and continue to dehydrate until desired doneness at 105 degrees about 16 hours (for tostadas till crisp and for soft shell tacos till fairly dry, but flexible).
To serve, top with almost refried beans, not so cheese, and salsa. Look for more variations in our recipes.