Coconut-Flax Tortillas


(8 tortillas)

1⁄2 cup of coconut flour
1 teaspoon onion finely chopped
3⁄4 cup of freshly ground flax seed (soaked and sprouted if possible)
1 and 3⁄4 cup of water
1 oz of coconut oil
1/3 teaspoon of Italian herb blend
1⁄2 tsp of pink sea salt


1. Mix the coconut flour, ground flaxseed, Italian herbs, and sea salt. 

2. Add the coconut oil, water, chopped onion and mix until you get a

smooth texture.

3. Divide into 4 parts and extend with hand or roller over a“T-flex

sheet’ until you achieved approximately a 10 centimeter diameter. 

4. Dehydrate at 110-120 degrees until you have obtained a firm and

crispy consistency. (This will take approximately 12 hours or more.)