Raw Taco Shells

Ingredients

2 cups golden flax seeds (ground very fine)
1 cup brown flax seeds (ground very fine)
2 tablespoons minced sweet onion
3 teaspoons minced garlic (with the skin)
1 teaspoon chili powder
1 teaspoon cayenne powder
1 teaspoon cumin powder
2 tablespoons poppy seeds

Preparation

1
Mix everything in a food processor, and process till smooth, add water to make it more like a batter. Once smooth, refrigerate this mixture for 8-12 hrs.
2
Now, using a spatula, spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours.
3
Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature.
4
After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp.

Tools

 



About

You can grind the seeds in a coffee grinder.
Serve with a raw walnut taco meat!
Adapted from RawGuru.com

Yield:

6.0

Added:

Sunday, December 6, 2009 - 1:33am

Creator:

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