I made some really amazing enchiladas a couple nights ago and wanted to share the recipe. Please comment and let me know what you think.
Step 1 - Tortillas
4 Medium Zucchini
couple of dashes of Salt (I prefer Himalayan Crystal Salt)
1 tsp Cumin Powder
1/2 cup flax seed meal (freshly ground in coffee mill)
Grate Zucchini into a large bowl.
Stir in Salt, Cumin, and Freshly ground Flax Meal.
Combine all ingredients with your hands until they hold together.
Be sure to think loving thoughts while you do this to add positive
energy to your food.
Divide into 4 or 5 equal size balls.
Press out balls on waxed paper or non-stick dehydrator sheet into thin tortilla.
You can shape and smooth these with a spatula after initial pressing to get them round and even.
Dehydrate at 105 degrees for 1 hour (until dry on top).
Flip over onto mesh sheet and peel off waxed paper or non-stick dehydrator sheet and dehydrate for another hour.
These should be dry on both sides, but still soft and pliable.
PS If you prefer your tortillas a lighter color, you can peel your zucchini before you grate it and use golden flax seeds rather than brown.