Use and Care Manual

*Sprouted Grain Tortilla

2 Cups Sprouted Wheat Berry, Rye or Kamut

1 Cup Ground Golden Flax Seed

1 Zucchini

2 Tbsp. Chili Powder

1 Tsp. Sea Salt

2 Cups Water

In a high powered blender combine first the sprouted grains, zucchini, spices and

then ground flax seed. Blend on high until a thick paste that is well combined forms.

Spread immediately onto a covered dehydrator tray in 6 inch rounds (shape of a

tortilla) 1/8-1/4 inch in thickness and dehydrate at 115 degrees for 6 hours. At 3

hours flip the tortilla over to reduce drying time. Store in an airtight container for up

to 14 days, makes 8-10 tortillas.

*Basic Squash Flax Tortillas

2 Cups Diced Yellow Crookneck Squash

2 Cups Ground Flax Seed

1 ½ Cups Water

1 Tsp. Sea Salt

2 Tbsp. Dried seasoning of choice (Italian herbs, 21 seasoning salute, or chili powder)

Combine first the squash diced and the water and herbs in a blender. Blend into

a vegetable stock and then add in the ground flax seeds. Blend again until a thick

paste forms. Spread immediately over covered dehydrator tray at 1/8-1/4 inch

thickness and dehydrate for 6 hours at 115 degrees. Gently remove from tray and

cut down into squares to use for many types of wrap. Makes 2-3 trays.*Do not

allow mixture to sit it will become very thick and unspreadable. If this happens

add in up to 1 additional cup of water to make spreadable but do this only 1 time.

Otherwise the integrity of the wrap will be compromised.