​Raw Vegan SUPERFOOD Tortillas

Who said you could not enjoy your everyday little pleasures when grains are an issue and gluten a time-bomb?

It does not matter what diet you follow. This recipe is able to fit in perfectly, not matter your dietary requirements or the trend you are currently following.

Suitable for Raw, Vegetarians and Vegans, little tweaks, as shown below, can make this recipe True Paleo and Keto-friendly. Free of any pro-inflammatory ingredients, or susceptible to cause intolerance or reactions in the body, this recipe is actually anti-inflammatory, due to its curcumin and piperine-content, and active enzymes and compounds that would otherwise be destroyed during the cooking or various other processes.

Not only this, but some ingredients, such as chia seeds and linseeds, are known to help with digestion and transit, prevent some cancers and the overgrowth of pathogenic bacteria in the intestines, by acting, in part, as prebiotics. Purple broccoli sprouts are also the most studied for their active compounds, also known to be the most effective against cancer.
Bioavailable minerals will also provide active electrolytes, a welcome plus, if you are planning to train or exercise today.
 
Servings: Makes 2 Tortillas
 
Equipment: food processor, blender/coffee-grinder, kitchen bowl, silicon or wooden spoon
 
Preparation time: 15 minutes
 
Dehydrating time: 8–12 Hours (overnight)
 
Recipe:
 
450 g Courgettes (peeled)
100 g Cucumber (peeled, seeded)
45 g Linseed (freshly ground, milled)
20 g Chia seeds (freshly ground or whole)
4 tbsp sprouted Purple Broccoli
3 tbsp Coconut Oil (melted, or Toasted Sesame Oil, Argan Oil, or Flax/Linseed Oil – Keto)
1 tbsp Coconut Oil (to brush the sheets)
2 heaped tbsp Hemp Protein Powder (raw, optional – Paleo)
15 ml Lemon Juice
1 sticks Celery
⅓ Tsp grey Sea (Celtic) Salt
Pea-size Turmeric (fresh, grated) or ⅓ Tsp (ground)
Black Pepper (to taste)
 
1. Using a coffee grinder, ground the linseeds. You can also use a regular blender if you do not have one. Make sure to not overheat the seeds. You can also ground the chia seeds if you do not like the crunch.
 
2. Put all ingredients in the food processor (or high-speed blender), except the dried ingredients and the sprouts, and blend until smooth.
 
3. Add into the blender jug/food processor the ground seeds and hemp powder. Blend until smooth. If your sprouts are quite chunky (or a bit overgrown) you may want to blend them in for a few seconds. They will be fine whole otherwise, if blended thoroughly into the mix.
 
4. Divide the mixture onto 2 dehydrator sheets or unbleached greaseproof/parchment paper, brushed with a little coconut oil, and flatten, as evenly as possible, into 2 circles of about 30 cm in diameter.
 
5. Dehydrate for about 6–8 hours on 40˚c max.
It may take longer if you are using your oven, with the door slightly ajar. Overnight may be a good option. 
The tortillas are ready once you are able to peel them off the sheet.
Delicately, flip the tortillas over and return to dehydrator or oven and dry for another 30–60 minutes.    
Store in a freezer bag in your refrigerator for up to 36 hours, if you are not using it straight away. 
Use as you would any wheat tortillas.