I wanted a lighter tortilla that wasn’t full of buckwheat and wasn’t made entirely out of flax seeds… and I had leftover veggies from making noodles so I used them up and these came out nicely!
1 yellow squash, shredded
1 zucchini, shredded
1 carrot, shredded
3 tablespoon ground flax seed
3 teaspoon desired seasonings (curry & red pepper; paprika & cumin; etc), to taste
water, as needed
Puree veggies in food processor. Add in flax seed and seasonings (if desired) and pulse to mix. Drizzle in enough water to make a spreadable batter – like the consistency of mashed bananas. Spread out onto paraflex lined dehydrator sheet(s) and dry at 110-115 for 6-8 hours.
After about 4-5 hours of dry time, flip them over onto the dehydrator tray (with no sheet on it). Continue to dry until not gooey but still flexible.
Eat with your favorite fillings!