We absolutely love these, and they are so easy to make!
This recipe is from Raw Food/Real World: 100 Recipes to Get the Glow by Matthew Kenney and Sarma Melngailis. I adore this book!
Take 3 cups of corn kerns, either cut fresh from the ear, or frozen corn which you have thawed. We use a package of Cascadian Farms organic frozen corn, which works out to just three cups.
In a food processor, chop up the corn with 1 1/2 cups diced yellow or red bell pepper.
To the corn/pepper mixture add:
3/4 cup golden flax seed, finely ground
1 Tablespoon fresh lime juice
1 Tablespoon chili powder
1 1/2 teaspoons salt (preferably sea salt)
2 teaspoons ground cumin
Process everything until it is almost completely smooth. Divide the tortilla dough in half onto two Teflex-lined dehydrator sheets, and smooth the dough out to the edges of each sheet. Raw Food/Real World recommends using an offset spatula for this, and it does make things easier.
Dehydrate at 115 degrees for 3 to 4 hours. Then flip the tortilla sheet over onto the dehydrator tray screen, and carefully pull the Teflex sheet off dough. Return both trays of dough to the dehydrator for another 2 hours or so.
The tortilla sheets are done when the tortilla is dry on both sides but still pliable.
At this point Raw Food/Real World recommends cutting out small (4″) round tortillas by tracing around a bowl and cutting the sheet into rounds. However I prefer taking a pair of kitchen sheers and cutting the sheets into larger, square tortillas. It’s easier, and you less waste.
These are also really good cut into little squares and served like crackers with a good cheddar cheese (of course, raw food purists don’t eat cheese).