Bell Pepper Tostadas

Ingredients:

• 1 ½ cups chopped yellow squash or zucchini (peeled)

• ½ red bell pepper, chopped (optional)

• ½ cup almond flour

• 1 tablespoon lime juice

• 2 teaspoon chili powder

• ½ teaspoon salt

• 1 teaspoon cumin

• ¼ cup water (as needed)

• ¼ cup ground flaxseed

Instructions:

Blend all ingredients except flax in a high-speed blender, until smooth. In a small mixing bowl, stir in ground flaxseed by hand. Spread batter into circles on a non-stick dehydrator sheet. Dehydrate for approximately 12 hours at 115 F, or until desired texture is achieved (be sure to flip tostadas onto the mesh dehydrator sheet halfway through dehydration). This recipe can be removed from the dehydrator while the tostadas are still soft and pliable (for a soft tortilla style), or kept in the dehydrator until crispy.