• 7 C. mixed vegetables
  • 2 tsp. lemon
  • 2 tsp. cumin
  • ¾ tsp. Himalayan Salt
  • 1/8 tsp. chipotle
  • ½ C. flax seeds, whole
  • ½ C. flax seed, ground (add to blended mix to get to desired consistency)

Blend all ingredientsexcept whole flax seeds, add whole flax seeds at the end.  Use 1/3 cup of the mixture per shell. Shape into 5” small round tortilla shapes on teflex sheets. You can use a template to shape tostadas if desired. Place 4 tortillas on each dehydrator tray and dehydrate at 115°F for 10-12 hours. (If using conventional oven please heat oven to lowest temperature setting, place tostadas using baking pans lined with parchment paper, place pans in oven, keep door slightly open, check in 5 hours. Add time until desired crunch. Conventional ovens dehydrate more quickly and often dehydration times are cut in half.)



  • 7 C Mixed Vegetables (red bell peppers, zucchini, celery)

  • 2 tsp Lemon

  • ¾ tsp Salt

  • 2 tsp Cumin

  • 1/8 tsp Chipotle

  • ½ C Flaxseeds ‘whole’

  • ½ C Flaxseed ‘ground’  (add to blended mix to get to desired consistency)

Make a recipe of tostada shells (4 tortillas per tray in template, use 1/3 C per shell). Blend all ingredients except ‘Whole Flaxseeds’ add at the end. Blend all ingredients except “Whole Flaxseeds” to make a puree. Transfer in a bowl and whisk in the flax. Let rest for about 20 minutes.  Lay 1/4 inch thick on a teflex and core into small squares.  Dehydrate at 145 for 2 hours, flip them on the tray removing the teflex, and dehydrate for 24 hours at 105 or until totally dry.


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