Mini Jalpeno Taco Bowls
3 cups fresh corn, (frozen, thawed sweet corn or fresh)
1 1/2 cup red (or orange) bell pepper
1/2 cup onion, chopped
1/4 cup water (only as needed to blend)
5 Tablespoons ground flax seeds
1/2 cup hemp seeds
1 Tablespoon fresh lime juice
1/4 teaspoon red (hot) chili powder (less if using jalapeno)
1/4 tsp chili powder
1 teaspoon cumin
1/2 teaspoon sea salt
1/8 teaspoon cayenne powder
3. Use an offset spatula, to spread the dough into rounds on non-stick lined dehydrator trays. (Dip spatula in glass of water to ease spreading).
4. Dehydrate at 115 degrees for 6 – 8 hours.. Flip onto another tray and slowly peel away the liners, leaving wet side of taco face up. Carefully press dry side of taco into silicone cupcake molds. Shape and continue to dehydrate for 8 to 10 hours, or until crispy.
Store in airtight containers or freeze for future use.
Dehydrators: I get a lot of questions regarding dehdyrators. My two favorites are the Excalibur 9 tray (with timer) and the TSM D10. What I love about the TSM is that it's stainless steel, the fan is much quieter, and it's a more commercial machine. Both work well, so decide what works best with your budget.
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