Fresh and healthy Mexican food is probably the type of food I crave most, which means I was so excited to find a tortilla recipe that my whole family can enjoy and feel good about. Although they don't exactly taste like your typical wheat-based tortillas, they are still extremely tasty and are a great base for any favorite Mexican-style topping.
INGREDIENTS:
- 1/4 cup coconut flour, sifted
- 3/4 cup egg whites from organic pastured chickens (about 4-5 eggs) (just save the egg yolks in an airtight container in the fridge and use in any smoothie recipe later)
- 1/4 cup plus 3 tablespoons whole milk yogurt
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/4 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Butter, to cook the tortillas in
DIRECTIONS:
1. Combine all ingredients in a medium bowl and mix well. Let sit for about 10 minutes to let the coconut flour soak up some moisture. The end result should be similar (or a bit runnier) than pancake batter. If it seems too thick, add a little water.
2. Heat a heavy-bottomed skillet over medium heat. When a drop of water sizzles immediately, then the skillet is ready. (You don't want it too hot, because coconut flour burns easily).
3. Melt a little butter in the saucepan to cook the tortillas in (adding more each time you cook new ones).
4. Use a 1/4 cup to get consistent tortillas that are the right size (if they go much bigger, they will break too easily).
6. Cook the tortillas for 1-2 minutes, until slightly browned, then flip and cook for another 1-2 minutes.
7. Serve warm topped with your favorite toppings (I like refried beans, taco meat, lettuce, tomatoes, avocados, salsa, and cheese. Yum!)
Makes approximately 6 tortillas (about 2-3 servings)
(Adapted recipe from here)
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