This is such a chaotic week and I am literally whipping up recipes and preparing ingredients in 5 minute slots I am creating here and there.
School is winding down, final performances are on in the evenings, work Christmas parties, friends wanting to catch up before Christmas, Birthday’s, minding sister’s kids, I am only just hanging in – so apologies for the brief blogs… I am sure I will make up for it in the Christmas break when I have a few days home alone…
I have not had much success with Tortillas previously, or wraps – so we will see home these ones turn out at midnight when they are due out of the dehydrator…
2 cups ground golden flaxseed
2 cups diced squash
1/4 cup raw chia seeds
1/2 cup sprouted Kamut (I used spelt – 3 days sprouting)
2 Tbsp chilli powder
2 1/2 cups water
Start by blending water and squash, then add remaining ingredients.
Once blended and thick – pour 3/4 cups into lined dehydrator trays. This makes about 6 tortillas – so I had to be a bit creative as my dehydrator only has 5 trays – so a few small tortillas coming up.
Spread the mixture into rounds about 1/4 inch thick and dehydrate for 5 hours at 115 degrees – flip half way through.
…. I am still waiting to see how these turn out…
12/12/12 – well the burritos turned out… a little crispy… I was meant to pull them out of the dehydrator at midnight – but I fell asleep – so they had an extra hours 6 hours of dehydrating… I think these will be best as Nachos!
Giving credit where credit is due…
Cheers Jenny Ross – Raw Food Basics