Raw Corn Tortilla Wrap

love Elaina Love is the Owner/Director of PureJoyPlanet.com and is also a professional Chef, Instructor, and Detox Counselor at Pure Joy Culinary Academy. She is a Lifestyle Counselor, co-owner of Pure Joy Academy.

 

Raw Corn Tortilla Wrap
Author: 
Recipe type: Raw
 
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.
Ingredients
  • ¾ cup dry golden flax seeds ground into meal (blend dry seeds first before getting your blender wet)
  • 1 cup soaked raw almonds (2/3 cups before soaking) soaked 4-8 hours
  • 1 cup raw hemp seeds
  • ½ cup pine nuts or cashews
  • 2 cups fresh or frozen corn
  • 2 Tbs raw honey, maple syrup or agave
  • 1 tsp high mineral salt
  • 1 clove garlic
  • ½ tsp turmeric for color
  • Optional: add 1 minced jalapeÒo for extra spice
Instructions
  1. Step 1: Put almonds and hemp seeds in the blender with enough water to cover, and blend until creamy. Use a celery stalk as your spatula to keep things moving in the blender.
  2. Alternate Step 1: Put 1½ cups almond meal (leftover from making almond milk) in a large mixing bowl with ¼ cup melted coconut butter or olive oil add hemp seeds and enough water to cover and blend smooth.
  3. Step 2: Blend pine nuts, corn and sweetener in the blender until creamy. You may need to add a little water to blend.
  4. Step 3: Put all ingredients together in the bowl and mix well. Let sit for a few minutes to thicken.
  5. Step 4: Spread the batter onto 1 and ½ 16 x 16 dehydrator trays covered with a teflex sheet. Make the wrap as thin or as thick as you like about ºî thick is great for the Enchilada Spirals.
  6. Dry at 105 degrees for about 4 hours. Flip the wrap and take the teflex off.
  7. Dry for another 3 hours or until bread is still very moist and is easy to lift up.
  8. 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.
  9. Store in the refrigerator for up to 1 week.
Notes
The very thick wrap is great for making a roll or spiral. Make the wraps thinner if you want to use them for taco shells or tortillas.

 

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