Raw Taco Shells

Photo: flickr user Joi

Ingredients

2 cups golden flax seeds (ground very fine)

1 cup brown flax seeds (ground very fine)

1 cup sunflower seeds

2 tablespoons minced sweet onion

3 teaspoons minced garlic (with the skin)

1 teaspoon chili powder

1 teaspoon cayenne powder

1 teaspoon cumin powder

2 tablespoons poppy seeds

Celtic sea salt to taste

Preparation

Mix everything in a food processor, and process till smooth, add water to make it more like a batter. Once smooth, refrigerate this mixture for 8-12 hrs.

Now, using a spatula, spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours.

Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature.

After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp.