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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 152.0
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 417.1 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 7.6 g
  • Protein: 6.5 g

View full nutritional breakdown of Raw Taco Shell calories by ingredient
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Raw Taco Shell

Submitted by: DELAIN1

View the original recipe for Raw Taco Shell

Introduction

Adapted from the following website: http://www.welikeitraw.com/rawfood/2006/11
/soft_corn_torti.html
Adapted from the following website: http://www.welikeitraw.com/rawfood/2006/11
/soft_corn_torti.html

Number of Servings: 4

Ingredients

    2 Cups Fresh Organic (non GMO) Corn Kernels
    3/4 Cup Chopped Yellow or Red Bell Pepper
    1/2 Cup Golden Flaxseed, Finely Ground
    1 Tbsp Lime Juice
    1/2 Tbsp Ground Chili Powder
    3/4 Tsp Sea Salt
    1/2 Tsp Ground Cumin

Directions

CORN TORTILLAS:

-In a food processor, chop the corn and bell pepper.
-Add the remaining ingredients and process until almost smooth.
-Divide the dough onto two Teflex-lined dehydrator trays.
-Spread to the edges using an offset spatula.
-Dehydrate at 105 F for 3 to 4 hours.
-Flip the Teflex sheets over onto the tray and carefully peel away the Teflex.
-Place back in the dehydrator for about 2 to 4 hours.
-When the tortilla is completely dry on both sides but still pliable, remove it from the dehydrator and place on a flat surface. -Use a round cutter or small plate about 4 inches in diameter and trace around it with a knife to cut round tortillas.
-You should have about 9 tortillas per 14-inch tray.
-Keep the scraps to add to a salad or just eat them plain as a snack.







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