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!