Raw Taco Shells
By: Carrie Barr
Published: Sunday, December 6, 2009 - 1:33am

Ingredients




2 cups golden flax seeds (ground very fine)
1 cup brown flax seeds (ground very fine)
1 cup sunflower seeds
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
Celtic sea salt to taste

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.

About


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