Soft Corn Tortilla
"Ani's Raw Food Essentials" by Ani Phyo
1 1/2 cups corn kernels (from 3-4 ears of corn)
1/2 cup flax meal
3 TBS olive oil
3/4 cup filtered water
(I added 1/2 tsp sea salt and 1 tsp thyme)
1. Place all the ingredients In a high-speed blender and blend to mix.
2. Form four 1/4-cup circles on one lined 14-inch-square Excalibur Dehydrator try. Spread the batter evenly with the back of a spoon. Place the remaining 1/4 cup of batter on a second line dehydrator try, and spread evenly. Dehydrate for 5-6 hours at 104 degrees F. Flip over and peel away the liner. Dehydrate for 5-6 more hours, to your desired consistency.