Raw Tortillas And Raw Mexi Chips/Flaxers

It is fun to create raw tortillas from scratch. They are perfect for rolling up enchiladas, making raw vegan quesadilla’s or for a simply veggie wrap.

If time is of the essence, the green tortillas are fantastic and quick. Just blend them up and pour them out onto tefflex dehydrator sheets into desired sizes. Keep them fairly thin and within a day they are ready to wrap up a delicious raw burrito.

I enjoy the other raw tortillas they taste like the former homemade cooked tortillas I ate in the past. Either way both are perfect for rolling and stuffing any of your favorite Mexican ingredients.

Easy and delicious Mexi Flaxers (crackers) are great for dipping salsa and guacamole. Blend up the ingredients, spread on tefflex sheets, turn over in 8 hours, continue drying and in another 8 to 10 hours they are ready for dipping.


Raw Tortilla Recipes

Green Tortillas

  • 1/2 green pepper or red pepper
  • 1/2 cup spinach
  • 2 carrots
  • 2 zucchini
  • 1 cup water
  • 2 avocados
  • 2 teaspoons lemon juice
  • 1 celery stick
  • 1 handful of fresh cilantro or parsley
  • 2 green onions

Blend in blender.
Lastly add:

  • 1 1⁄2 cup flax meal (3/4 cup flax seeds ground).

You can either make them into small tortillas or large ones by putting the batter on Teff flex sheets and dehydrating on 95 to 105 degrees until there no longer doughy making sure to turn them over once one side is done about 6 to 9 hours. note: if they get to hard put them in a plastic sack and they should soften up.

Tortillas or Tostadas

  • 3 cups of sprouted grains (wheat, Kamut, Spelt, buckwheat)
  • 1 Cup almond pulp
  • 1 cup flax meal
  • salt to taste
  • water to blend
  1. Blend grains in food processor
  2. Nextslowly add the almond pulp and salt, blend.
  3. Add flax meal, blend.
  4. Slowly add water until it forms a dough consistency.
  5. Divide into separate balls of dough just big enough for an individual tortilla or tostada.
  6. Roll out with a rolling pin or use a tortilla press.
  7. Put in dehydrator, for tortilla make sure you don’t fully dry them only so each side is dry but still flexible. For Tostada’s or crackers dry them until both sides are dry.

NOTE: You can also use this as a great bread replacement.

Mexican Raw Flax Cracker Recipe

Mexi Flaxers (Chips)

  • 3 garlic cloves
  • 1 small onion
  • 2 jalapeno
  • 2 celery
  • 4 carrots
  • 3⁄4 cup soaked pumpkin seeds
  • 5 cups flax seeds (feel free to grind if you like first)
  • 4 tomatoes
  • 1 red pepper
  • 1 bunch cilantro
  • 2 tablespoons Mexican seasoning or Chili Powder
  • 1⁄2 teaspoon cumin
  • 1⁄2 tablespoon sea salt
  • 1 lemon, juiced
  • juice and zest of one lime

Blend in a food processor and spread on Teff flex sheets dry at 105 degrees sheets until dry on one side, flip and dry until hard.