Raw Vegan Corn Tortillas Recipe Video
This dehydrated corn tortilla wrap is great for making a roll or spiral. Make the wraps thinner if you want to use them for taco shells or tortillas. Go to www.everydaydish.tv to get the recipe.
Summary
Preparation Time5 Hr 0 MinDifficulty LevelEasy
Health IndexHealthy++Servings6
Interest GroupEveryday
Ingredients
Corn, hemp seeds, oil, water. Go to www.everydaydish.tv to get the recipe.
Directions
MAKING
1. Put almonds and hemp seeds in the blender with enough water to cover and blend until creamy.
2. Use a celery stalk as your spatula to keep things moving in the blender.
3. Put 1 1/2 cups almond meal (leftover from making almond milk) in a large mixing bowl with 1/4 cup melted coconut butter or olive oil add hemp seeds and enough water to cover and blend smooth.
4. Blend pine nuts, corn and sweetener in the blender until creamy. You may need to add a little water to blend.
5. Put all ingredients together in the bowl, mix well and let it sit for a few minutes to thicken.
6. Spread the batter onto 1 and 1/2 16 x 16 dehydrator trays covered with a teflex sheet.
7. Make the wrap as thin or as thick as you like.
8. Dry at 105 degrees for about 4 hours and flip the wrap and take the teflex off.
9. Dry for another 3 hours or until bread is still very moist and is easy to lift up.
SERVING
10. At this point you can layer on a filling and roll it up then slice it or cut it into squares and use as tortillas.
11. Store in the refrigerator for up to 1 week. The very thick wrap is great for making a roll or spiral.
12. Make the wraps thinner if you want to use them for taco shells or tortillas.
1. Put almonds and hemp seeds in the blender with enough water to cover and blend until creamy.
2. Use a celery stalk as your spatula to keep things moving in the blender.
3. Put 1 1/2 cups almond meal (leftover from making almond milk) in a large mixing bowl with 1/4 cup melted coconut butter or olive oil add hemp seeds and enough water to cover and blend smooth.
4. Blend pine nuts, corn and sweetener in the blender until creamy. You may need to add a little water to blend.
5. Put all ingredients together in the bowl, mix well and let it sit for a few minutes to thicken.
6. Spread the batter onto 1 and 1/2 16 x 16 dehydrator trays covered with a teflex sheet.
7. Make the wrap as thin or as thick as you like.
8. Dry at 105 degrees for about 4 hours and flip the wrap and take the teflex off.
9. Dry for another 3 hours or until bread is still very moist and is easy to lift up.
SERVING
10. At this point you can layer on a filling and roll it up then slice it or cut it into squares and use as tortillas.
11. Store in the refrigerator for up to 1 week. The very thick wrap is great for making a roll or spiral.
12. Make the wraps thinner if you want to use them for taco shells or tortillas.
Editors Review
The chef here has shared nutritious raw vegan corn tortilla wraps recipe. These wraps are flavorful delicious and easy to make with protein packed hemp seeds, pine nuts, almonds and flax seeds. The wraps here are simply placed in a dehydrator and then served as desired.Questions, Comments and Reviews
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