Serves: 5
Total Calories: 405
Yield: 4 Arepas

1/2 cup sunflower seed
1 cup water
2 green onions chopped
2 1/2 cups fresh corn kernals, or frozen and thawed
1 cup ground flaxseed
1/2 cup water
1/2 cup chopped fresh cilantro
1/2 teaspoon red pepper flake
1/2 teaspoon sea salt
1/2 cup Tomatillo Salsa

1. Place the sunflower seeds in a bowl. Add the water and let soak for 4 hours. Drain and rinse.

2. Place the drained seeds and all of the remaining ingredients except the Tomatillo Salsa in a food processor and chop until smooth.

3. Form the mixture into 8 flat circles, no more than 1/4-inch thick. Arrange the circles on Teflex sheets and dehydrate at 105°F for 4 hours, then flip each circle over. If the circles are still gooey or stick to the Teflex sheets, dehydrate 1 additional hour and try flipping again. Continue as necessary until the circles can be easily flipped.

4. Once flipped, remove the Teflex sheets from the dehydrator and spoon about 2 tablespoons of Tomatillo Salsa evenly on 4 of the circles. Place the remaining 4 circles on top of the salsa. With wet fingers, gently seal the edges, closing the salsa inside.

5. Return the filled arepas to the dehydrator and dehydrate for another 4 to 8 hours, or until the desired crunchiness is reached. Remove from the dehydrator and serve.

Tastes Great With . . .
Guacamole or Green Onion Sauce.

Nutritional Facts:

Serves: 5
Total Calories: 405
Calories from Fat: 244

More Recipes from the The World Goes Raw Cookbook:
Sopa de Ajo
Black "Bean" Soup
Gazpacho
Tomatillo Salsa
Quinoa Salad
Arepas with Tomatillo Salsa
Brazilian Cucumber Salad
Chilean Tomato Salad
Creamy Cumin and Avocado Dressing
Chimichurri Dressing
Green Onion Sauce
"Ceviche" with Chimichurri
Spinach and Dandelion Tart
Corn Chowder with "Bacon" Bits
Black "Beans" and "Rice"
Daikon "Scallops" with Green Onion Sauce
South American Marinade
Churros
"Tres Leche" Banana Layer Treat
Cocadas
Banana Pineapple Sorbet