And I am still in prep mode for camping 🙂
Spicy Tostadito Shells covered with guacamole… can’t wait to eat all these spicy delicious treats up 🙂
2 cups sprouted buckwheat
2 Roma tomatoes
1 Tbsp chilli flakes
1 tsp sea salt
Blend all ingredients in a blender until smooth and thick. On a lined dehydrator tray spoon 3 inch diameter and 1/4 inch thick rounds.
Dehydrate for 12 hours at 118 degrees Fahrenheit – I turned them over half way through.
Very spicy and light and crisp… yummy
Giving credit where credit is due…
Tah Jenny Ross from Raw Food Basics
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