Ingredients

Name: Sunny Tortillas
Prep time: 20
Total time: 30
Ingredients: 2 cups yellow bell pepper, chopped; 1/2 cup golden beets, chopped; 2 cups sunflower seeds, 3 cups after soaking; 1/2 yellow onion; 1 tsp. turmeric powder; 3 tbsp. ground golden or brown flax meal, optional for a more flexible tortilla; 1 clove garlic; 1 1/2 tsp. himalayan salt; 1/2 tsp. cumin; 1/2 tsp. chili powder; 1/2 tsp. onion powder; 2 tbsp. lime juice; 1/4-1/2 cup water

2 cups yellow bell pepper, chopped
1/2 cup golden beets, chopped
2 cups sunflower seeds, 3 cups after soaking
1/2 yellow onion
1 tsp. turmeric powder
3 tbsp. ground golden or brown flax meal, optional for a more flexible tortilla
1 clove garlic
1 1/2 tsp. himalayan salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. onion powder
2 tbsp. lime juice
1/4-1/2 cup water

Directions

Soak sunflowers seeds for 2-4 hours in purified water. Rinse well in a large colander.
In a high speed blender, blend yellow pepper, golden beet, onion, garlic, and water until smooth
Add the sunflower seeds and remaining ingredients. Continue to blend until smooth.
Take 1/4-1/3 cup batter and spread in lined with a teflex sheet, using a tortilla template for dehydrator
Spread with a flat spatula. This will make 18 tortillas.
Dehydrate until tortillas are firm enough to flip. Flip onto another dehydrator sheet and remove teflex sheet
Dehydrate another 2-4 hours or until completely dry
For a soft tortilla, take out after the tortillas are firm enough to flip. Skip above step.
This is from Elaina's Pure Joy Kitchen Recipe Book #1 tittle Sunny Corn Chips Here