Monday, October 10, 2011

Tortillas!

Pre-paleo my kids were quesadilla JUNKIES. They would eat them morning noon and night if i let them. Giving them up was a mournful experience for us all -- namely me. I tried many many recipes for tortillas and they all came out tasting like coconut flavored egg whites. Enter Malika Duke (aka Fit Rich Woman). I whipped these gems up, pressed them out between wax paper and fried 'em up.  I topped one with organic cheddar cheese, folded it in half and chopped it up. MUCH to my delight, my kids gobbled these right up! YESSSS!!!! I have even thought about using these to make wraps for the grown ups... or maybe a taco casserole... possibilities are endless!!




Tortillas 

Ingredients

1 C Almond Meal/Flour
1 C tapioca flour
¼ C coconut flour
½ ts baking soda
½ ts cream of tartar
¼ ts Himalayan salt
¾ C warm water
3 TB Coconut Oil - melted
Coconut or Avocado oil for frying

Directions

1. Whisk dry ingredients
2. Stir the oil into the water, add half to dry mixture and check consistency; continue adding water and mixing until dough is moist but not sticky.
4. Roll into a ball about the size of a lime (about 1.5-2 inches diameter, I used an ice cream scooper) and roll it around in your hands until it’s in a non-sticky form
5. Place between two pieces of wax paper use the bottom of a bowl to press until your tortilla is about 1/8th inch thick. A tortilla press is handy.These little things can sometimes stick to the paper so be a bit careful!
6. Add a teaspoon or so of oil to the pan then add tortilla. Use a brush to oil the other side of the tortilla while it is frying.
7. Cook for 1 minute each side until both sides are nicely browned and cooked fully; it will bubble up a little and look a bit dry and golden browned like a regular conventional tortilla.
Top and enjoy!

9 comments:

Trixie said...

About how many tortillas does this recipe make?
Thank you!

SmithMom77 said...

right around 10 6 inch tortillas

Sezno2weet said...

I looove your OCD, because I need somewhere to start and I would love to just copy your weekly menu plan until I can get a full grasp of planning and cooking ahead of time. BTW, my husband is all for our new diet, but he really hates any hint of coconut (sad I know). Is there any other oil I can use to substitute for this recipe?

Sezno2weet said...

P.S. He also hates avocado. I have not tried the oil and it is the texture that he dislikes of the fruit.

SmithMom77 said...

SO glad someone else can appreciate my OCDness :)

As far as coconut oil, you can always use grass fed butter like Kerry Gold or Trader Joes Organic butter. The avocado oil has absolutely NO flavor. Very light - can't taste it at all. Also, the refined coconut oil has very very faint coconut flavor whereas the virgin unrefined has a stronger flavor. Hope this helps! :)

EnviroBlog said...

Do you think it is possible to substitute the tapioca for arrowroot? I am allergic to tapioca and in most recipes they seem to be interchangable. Thanks for your help and wonderful recipes!

EnviroBlog said...

Do you think it would be possible to substitute arrowroot for tapioca? I am allergic to tapioca and it seems like in many recipes they can be interchangable. Thanks for your help and wonderful recipes!

EnviroBlog said...

Do you think it is possible to substitute the tapioca for arrowroot? I am allergic to tapioca and in most recipes they seem to be interchangable. Thanks for your help and wonderful recipes!

Scrappydiva said...

Hi there, I'm not sure what I'm doing wrong! I tried your recipe today but found that using even HALF of the water/oil mix made the dough too runny! In the end I had to put all the water/oil mix in and treat them like pancakes instead! I'm not sure why? Any suggestions please?

PS. The pancake versions tasted pretty good, but I'd rather like to have some Tortillas to make tacos, burritos etc. Thanks!