Raw Taco Shells
2 cups golden flax seeds (ground very fine)
1 cup sunflower seeds
3 teaspoons minced garlic (with the skin)
1 teaspoon chili powder
1 teaspoon cayenne powder
1 teaspoon cumin powder
2 tablespoons poppy seeds
Celtic sea salt to taste
Now, using a spatula, spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours.
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.