Raw Soft Corn Tortilla Recipe

Makes 15 tortillas

Main ingredients (3 tortillas per serving)

4 cups organic non gmo corn cut off the cobb

1 ½ cups water

Juice of 1 lime

¼ cup chia seeds

½ cup pitted and de-capped medjool dates

½ cup golden berries or raisins

¼ tsp ancho chili powder (optional)

¼ tsp chili powder (optional)

¼ paprika (optional)

1/8 tsp cayenne pepper (optional)

Put all ingredients into a high-speed blender and blend until smooth. Using a ¼ cup measuring cup for each tortilla, pour 4 mounds onto each dehydrator tray that is lined with teflex or parchment paper. Smooth each with a bent spatula into a circular shape. Each should be about ¼ inch thick. If they are thinner, they will tear when you remove them from the dehydrator sheets. Dehydrate at 110 degrees Fahrenheit for approximately 6 hours. If the wrap feels dry to touch all over and you can peel it off it is ready. Dehydrating time will vary depending on humidity level where you are. Enjoy.