katy.j
05-01-2010, 06:49 AM
Yum, these came out so good I just had to share the recipe. So good I’m having another two for breakfast right now. I made up the recipe and I was really just adding things til it tasted good so I’m not sure if these proportions are exact.
Corn Tortillas – (Makes 12 tortillas)
* 2 bags of corn
* 1/2 cup ground flax seeds (I used yellow and ground up them up in a coffee grinder)
* 1 small onion
* 1 tomato
* 1 Dash of Cayenne Pepper
Puree in food processor and then form into 6 inch tortillas on teflex sheets – I made balls on the teflex sheets and then simply patted them down (to 1/4 inch thickness) with my hands.
Dehydrate at 105 for 6 hours and then flip onto mesh sheet for another 2 hours.
Plantain Filling
* 1 Large Ripe Plantain sliced into thin rounds.
* 2 Tbsp Olive Oil
* Juice of 1 Lime
* 1/2 Tsp Chili Powder
* 1/4 Tsp Cinammon
* 1 Tbsp Agave
Mix all ingredients in bowl and let marinate for at least an hour.
Spinach Filling
* 2 Cups Spinach
* 2 Tbsp Olive Oil
* 1/2 Tsp Sea Salt
Combine ingredients in bowl and massage with hands til spinach breaks down a bit.
Raspberry Mole Sauce (this made lots of extra but I think you could freeze the leftover sauce)
* 1/4 Cup Cacao Nibs (or Cacao Powder)
* 2 Tbs. Pumpkin Seeds
* 2 Tbsp Flax Seed
* 1 Tbsp. Oregano
* 1 Tbsp. Cumin
* 1 Handful of Fresh Cilantro
* 1 Red Bell Pepper
* 1 Jalapeño
* 3 Tbsp Agave Nectar
* 1/4 Tsp of Sea Salt
* 1/2 Cup Raspberries
* 1/2 Cup Coconut Water
* 1/2 Cup Coconut Meat
Blend all dry ingredients in a coffee grinder (you’ll need to do this in batches) and then add these ingredients and the remaining ingredients to a high speed blender. Blend until smooth and creamy.
Coconut Cream Sauce
* Remaining Coconut Meat and Water from Coconut used in Mole Sauce
* Meat (but not water ) of 1 additional coconut.
Blend in blender until smooth and creamy.
ASSEMBLY:
Lay each tortilla out flat and put a large spoonful of plantains and spinach on top. You can then warm them up in the dehydrator for 15 minutes or so if you like.
Roll up and put on plate and then cover with raspberry mole sauce and coconut cream sauce. We also had guacamole on the side and mango salsa on top. Divine.
Corn Tortillas – (Makes 12 tortillas)
* 2 bags of corn
* 1/2 cup ground flax seeds (I used yellow and ground up them up in a coffee grinder)
* 1 small onion
* 1 tomato
* 1 Dash of Cayenne Pepper
Puree in food processor and then form into 6 inch tortillas on teflex sheets – I made balls on the teflex sheets and then simply patted them down (to 1/4 inch thickness) with my hands.
Dehydrate at 105 for 6 hours and then flip onto mesh sheet for another 2 hours.
Plantain Filling
* 1 Large Ripe Plantain sliced into thin rounds.
* 2 Tbsp Olive Oil
* Juice of 1 Lime
* 1/2 Tsp Chili Powder
* 1/4 Tsp Cinammon
* 1 Tbsp Agave
Mix all ingredients in bowl and let marinate for at least an hour.
Spinach Filling
* 2 Cups Spinach
* 2 Tbsp Olive Oil
* 1/2 Tsp Sea Salt
Combine ingredients in bowl and massage with hands til spinach breaks down a bit.
Raspberry Mole Sauce (this made lots of extra but I think you could freeze the leftover sauce)
* 1/4 Cup Cacao Nibs (or Cacao Powder)
* 2 Tbs. Pumpkin Seeds
* 2 Tbsp Flax Seed
* 1 Tbsp. Oregano
* 1 Tbsp. Cumin
* 1 Handful of Fresh Cilantro
* 1 Red Bell Pepper
* 1 Jalapeño
* 3 Tbsp Agave Nectar
* 1/4 Tsp of Sea Salt
* 1/2 Cup Raspberries
* 1/2 Cup Coconut Water
* 1/2 Cup Coconut Meat
Blend all dry ingredients in a coffee grinder (you’ll need to do this in batches) and then add these ingredients and the remaining ingredients to a high speed blender. Blend until smooth and creamy.
Coconut Cream Sauce
* Remaining Coconut Meat and Water from Coconut used in Mole Sauce
* Meat (but not water ) of 1 additional coconut.
Blend in blender until smooth and creamy.
ASSEMBLY:
Lay each tortilla out flat and put a large spoonful of plantains and spinach on top. You can then warm them up in the dehydrator for 15 minutes or so if you like.
Roll up and put on plate and then cover with raspberry mole sauce and coconut cream sauce. We also had guacamole on the side and mango salsa on top. Divine.