I found this recipe in the forum. It was given by Om, who I asked via the forum if I could post it. I didn’t hear from her, but this recipe is just too good not to share. I changed it a little bit.
I ate the tortillas with a little smashed avo, fresh tomato and shredded carrots. I am going to try making enchiladas next. When I do, I’ll post a picture. For now you can imagine a dark green flour tortilla, these are flexible and strong enough to hold fillings. Thanks, Om!
5 ounce fresh spinach, half a bag, roughly
¼ cup flax seed, finely ground
2 tablespoon cilantro
2 teaspoon lime juice
1 tablespoon olive oil
1. Process all ingredients in the food processor until pretty smooth.
2. Spread the batter into 4 rounds onto teflex sheets. I found the easiest way to do this is to divide the batter into four small mounds on the teflex sheets. Lay a clean gallon sized ziploc on top of one of the mounds. Use an offset spatula to spread the batter using a circular motion, it should be the thickness of a flour tortilla.
3. Dehydrate until the teflex can be peeled away, it took me 4 hours in our humid climate.
4. Put directly on the screens and dehydrate until dry but still pliable. It took me another 4 hours.