These can be baked in a low temperature oven with the door open, but I've never tried it, and it's not very economical. I do love having a dehydrator for treats like this.
1 yellow or orange bell pepper, roughly chopped
2 1/2 Tablespoons almond flour (or pulp)
2 Tablespoons onion, chopped
1/2 teaspoon Himalayan pink salt
1 teaspoon cumin
1/4 tsp chili powder, or to taste
1/8 teaspoon red (hot) chili powder (or cayenne - optional)
1/2 cup water (more or less as needed to blend)
Add the remaining ingredients and blend until combined. Use an offset spatula to scrape from sides of bowl and add water as needed to achieve a creamy spreadable texture.
Spread the mixture onto lined dehydrator trays no more than 1/8" thick.
|Recipe Without Hemp Seed - not as grainy|
Serve with salsa, salads, dips or just munch on them as is. If you want a flexible tortilla wrap, use the same recipe, but don't dehydrate as long. Remove when it's still pliable. Yields: about 2 trays