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Old 08-29-2007, 02:25 PM   #1
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Flax Fresh Taco Shells

The recipe was on television this morning and I thought I'd share.

Flax Fresh Taco Shells

1 cup golden flaxseed
1/3 cup toasted sunflower seeds
1 cup water
3 tsp finely chopped onion
1 tsp finely chopped garlic
1/2 tsp finely chopped red chillies
1/2 tsp ground cumin
1 tbsp poppy seeds (I think this could be optional)
salt and pepper to taste

Mix flaxseed with sunflower seeds and water and soak overnight. The seeds should absorb most of the water, but if there is still alot left drain it off. The gluten that the seeds give off will act as the glue to keep the taco shell together. Pulse in the food processor with the onion, garlic, chillies and cumin until smooth, but still some whole flax. At this point you can fold in the poppy seeds and season with salt and pepper. Chill the mixture and when cold divide into 8 balls. Spread each ball very thinly between two pieces of parchment paper. Bake at 200 degrees Fahrenheit for approximately one hour. Fold them over and continue to dry until crisp.

The chef folded them over a long triangle that he had made out of foil, he then baked them (still in the parchment paper) over the foil, so that they looked like taco shells when they were done.

I think you could add lime to the water to make them chili lime tacos, or maybe taco seasoning.
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Last edited by Binsk; 08-29-2007 at 02:39 PM.. Reason: correct quantity to divide the dough into
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Old 08-29-2007, 03:02 PM   #2
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That sounds interesting and appealing. Thank you for sharing.
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Old 08-29-2007, 04:00 PM   #3
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sounds like something worth trying! Thanks!
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Old 08-29-2007, 07:27 PM   #4
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I have the flax seed and sunflower seeds soaking right now and will try these in the morning.Thanks!
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Old 08-30-2007, 09:34 AM   #5
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I'll have to try this. I have wheat and corn allergies, and haven't found a good low carb tortilla/wrap yet. I'm wondering if my tortilla press would make it easy to form. I'm thinking of cheating and using dried onion, garlic and chilies. I'm trying to figure out the last part of the directions. Is this right: after I bake them an hour, I fold it over (to a taco shape), put a wad of foil in the middle to hold its shape, and continue to bake until crispy?

Thanks for sharing,
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Old 08-30-2007, 09:44 AM   #6
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On the show he did all of the baking on the tin foil triangle, but when I looked up the recipe online they wrote this two step process. The chef used a tortilla press to make the rounds for the taco shell (he put parchment paper on the top and bottom of the dough ball and pressed).

Here is the link to the recipe online. It has pictures. There is also a recipe for the chocolate mole sauce for this and the chicken filling for the taco. Let me know how it turns out. The recipe could be interesting for taco chips, especially with different flavours added.

Citytv | CityLine | Food and Entertaining | Recipes

Last edited by Binsk; 08-30-2007 at 09:47 AM.. Reason: spelling
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Old 08-30-2007, 10:57 AM   #7
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I'm going to try it today. I'm going to just use raw sunflower seeds though. I don't feel like toasting them.
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Old 08-30-2007, 12:27 PM   #8
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I just finished making these and already had a taco
I may have made them a little too thin as they are very fragile,so leave them a little thicker.
They don't taste like a taco,no corn flavor,but they don't taste bad either.
I will probably make these again and experiment.

I used the tin foil triangle thingy too.
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Old 08-30-2007, 01:59 PM   #9
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Thanks for letting me know how they turned out Barbara. I'm thinking that this recipe would make good tortilla chips with chili/lime added or taco seasoning. I have been thinking about canning some salsa as this is the time that produce is fresh and inexpensive and I would sure love some chips to go with that salsa. A little taste of summer to enjoy on those cold Canadian winter nights.
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Old 08-31-2007, 07:17 AM   #10
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taco chips

Living in San Antonio, I am always looking for a low carb alternative to taco shells, tortilla chips and tostadas(we call them chalupa shells)----I am certainly going to try this. I love crispy tacos, tostadas, nachos, as well as chips and salsa. I'm going to experiment with this and let you know.

I have the tortilla press already!

Jeri

Last edited by jerikay; 08-31-2007 at 07:19 AM.. Reason: forgot to sign
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Old 08-31-2007, 08:07 AM   #11
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let me know how the tortilla chips turn out-would love some chips and salsa too!
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Old 09-02-2007, 08:54 AM   #12
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I made three batches of the tortilla chips this morning. Instead of using fresh chopped onion, pepper, and garlic, I just used 3 different spice packages. The spice packets I used were - spicey chili, taco mix, garlic spagetti sauce. I used 1 tbsp of each mix with 1/3 of the flax water mix (I didn't have the sunflower seeds so just didn't add any) I let that soak overnight and all of the liquid was absorbed. I pulsed them in my magic bullet and then formed them into balls and placed on parchment paper on a cookie sheet. I placed another piece of parchment paper on top and pressed down hard with a glass to flatten. I baked them at 200 for almost an hour.

These are not bad at all. They are crispy and very flavourful and can be used with dip. I dipped them in Kraft Jalapeno cream cheese dip yummm.

Next time I will grind half of the flax dry and add the other half whole and let sit in the water spice mix overnight. Then skip the pulsing in the morning. I also might try adding the spice after they are baked to a batch to see if you get more spicey taste.
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Old 09-02-2007, 09:01 AM   #13
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Thanks for the info---I was waiting to make some until I got some sunflower seeds-I think I will start soaking some flaxseeds right now....
Jeri
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Old 09-13-2007, 05:23 PM   #14
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I messed up

I didn't read the directions correctly and used ground flax meal instead! I don't know how they were supposed to turn out but I just spread them on my silpat and made crackers out of them. they are good to me, kinda reminds me of triscuts in texture. The real test will be when my husband and son, who are both LCing too try them. >crossing fingers<
It should help, that I made a smoked salmon dip to go with them.......
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