Easy Tasty Tortillas

While at Paleo FX, George over at Civilized Caveman Cooking Creations let me taste a tortilla that he said was Paleo. Two things - (1) I didnt believe him because (2) a Paleo tortilla HAD to be less-than-yummy. I was wrong on both accounts. Unfortunately, these divine tortillas had no recipe *sad face*
I have been wanting to recreate them since that day so I came home and got busy. It took 4 or 5 tries but I think i nailed it. I also used them to make BALTs (Bacon, Avocado, Lettuce, Tomato) wraps. I used Paleo mayo, dijon mustard, avocado, turkey and ham too... Without further ado, I present to you....

Tortillas (makes approx. 4  4-inch tortillas)

½ C tapioca flour

2 Tbsp coconut flour

1/8 tsp baking soda

¼ tsp cream of tartar

1 1/2 Tbsp lard

¼ tsp salt

4 Tbsp boiling water

Sift all dry ingredients.

Add lard to dry ingredients mixing to form crumbles

Add hot water into dry ingredients mixing until dough-like (don't be afraid to use your hands!)

Form 2 inch balls, place between two sheets of parchment paper and press into flat discs

Place in ungreased skillet until top begins to dry around the edges – the underside will be slightly brown

Remove and let cool before enjoying as they will become more pliable as they cool.

Paleo Savory Bacon Biscuits

I was on Pinterest the other day and came across the most delicious looking breakfast sandwich EVER. I clicked on the pin to make it bigger and it looked even MORE delish. I simply had to find the recipe. It led me to The Urban Poser where i discovered these little gems. I hope you enjoy these as much as we did. The recipe makes about 12 biscuits. I made them this morning and as of this posting, there are 4 left. 

Ingredients
1 1/2 C coconut flour
2 tsp baking soda
1/2 tsp salt
1 C pastured butter (can use coconut oil)
1 C pumpkin puree
6 pastured eggs
1/2 c chopped green onions
1/2 c peeled and shredded granny smith apples
1/2 c bacon pieces
1/2 c raw sharp cheddar (optional but i strongly suggest it)


Directions

Preheat oven to 350 degrees F. Grease or line a baking sheet with parchment.

Combine coconut flour, baking soda and salt.

In a separate bowl combine the oil, pumpkin, eggs and beat till smooth

Add the flour mixture, bacon, apples, cheese and green onions to the egg mixture. Mix all the ingredients until well combined.  Be sure the coconut flour is completely mixed in with no lumps

Drop large spoonfuls of batter onto the prepared baking sheet. 

Use about 1/4 of cup for a larger biscuit. Makes about 1 dozen. 

Bake for about 45 - 60 min or until slightly golden.

Best eaten while still warm. 

Barbecue Chips

Since going Paleo, I have met so many cool people who just want a snack. So here's a YUMMY one. I adapted it from a recipe that I found in Mel's awesome book Well Fed. It's SUPER easy and takes all of 5 minutes to whip up! My kids LOVE these so they don't last long around here. Im sure you could try these with whatever spices you like!

BBQ Chips


1 C Unsweetened coconut flakes (NOT shredded)
1 Tbs Barbecue seasoning 


Put coconut flakes in a pan over medium heat taking care to spread them out. You only want one layer of flakes so that they brown evenly. 
Once they start to brown, stir them to make sure that they all have a chance to meet the heat (tee hee)
When they are lightly toasted, spread them out on a paper towel and sprinkle the barbecue seasoning on them while they are still hot.
Let them cool to get maximum crunch and store in an airtight container (if they last that long)

Paleo Crunch Cereal

To continue my ode to breakfast, I present for your enjoyment, Paleo Crunch Cereal. My kids loved cereal in a former life so I wanted to give them a cereal that I could feel good about. The kids loved it! The girl ate it with almond milk and the boy ate a bowl of it dry! This recipe didn't make it through the day. It was gone by noon! Enjoy!

Paleo Crunch Cereal (or granola)

1 C almond meal

1 C chopped almonds

1 c flax meal

½  c coconut flour

4 Tbsp coconut oil

2 Tbsp maple syrup

4 Tbsp raw honey

2 tsp vanilla

2 tsp cinnamon

1 tsp nutmeg

1 tsp salt

½  C finely chopped dates

Preheat oven to 275. Combine almond meal, flax meal, coconut flour, cinnamon, nutmeg, salt and chopped almonds. In a separate bowl, combine coconut oil, maple syrup, raw honey, vanilla and chopped dates.  Add coconut oil mixture to almond meal mixture. Thoroughly combine taking care not to break down larger ‘nuggets’.  Spread mixture on ungreased baking sheet. Bake for 90 minutes stirring every 30 minutes. Cool and store in an airtight container.

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!

Crackers?? I can have CRACKERS??

Yes! And they're FAB!! I was searching for crackers because i used to love to eat my tuna with crackers. I hunted around and found 4 recipes that sounded good. I took a few things from one and a few things from the other and came up with my own amazingly delish concoction! Feel free to play around with the herbs and spices. These lasted ONE day in my house... Hope you enjoy these as much as I did!

Ingredients

1/2 Cup almond flour

1/2 Cup almond meal (like almond flour but with more texture. Can also use roughly chopped sunflower seeds or other nuts)

2 Tbsp. coconut flour

1 tsp. sea salt (or less)

2 egg whites

½ Tbsp. olive oil

1+ Tbsp. water

 2 tsp. dried herbs of choice (I used rosemary and garlic)

How:

Preheat oven to 350.

Mix all ingredients together until you can form a ball, adding more water if too dry

Roll out a portion of the dough (either 1/2 or 1/3) between 1 piece of parchment paper (bottom) and on piece of wax paper. Dough is sort of sticky. Use a rolling pin or glass to roll because you want to get it SUPER thin before baking – about an 1/8 of an inch.

Remove the top piece of wax  paper.  Take a pizza cutter and score rectangles on the dough.

Place dough/parchment paper on a cookie pan in oven for 15 minutes, then check and bake for 5 minutes more.  You may want to continue to bake and check every 5 minutes until the crackers are lightly browned. Total time is around 25 minutes depending on how thin they are...  I removed the crackers around the edges as they were thinner and browned faster.

Place the crackers still on the parchment paper on a cooling rack to cool! Store in airtight container – if there are any left!

Breakfast of Champions

I usually don't eat breakfast but these looked so easy and delicious that I had to try them. The kids devoured them! I still skip breakfast though -- i eat these for brunch ;) 

This is my spin on Sarah Fragoso's egg cupcakes.


Ingredients
10 eggs
1 bell pepper
2 small onions
2 bunches of spinach
salt and pepper to taste
12 slices of bacon
coconut oil /  bacon fat


Directions


Preheat oven to 350 degrees. Toss the veggies in the food processor and pulse until they are roughly chopped. Sprinkle salt and pepper over the veggies and saute the veggies in oil. While they are cooking, scramble eggs. Allow veggies to cool then add them to the eggs. Oil the pan then line each cupcake 'well' with a slice of bacon. (I found it easier to make a circle with the bacon by wrapping it around my four fingers before i put it in the cupcake well.) 

Pour the egg mixture into the bacon lined well. Bake 25-30 minutes. Let cool a bit and enjoy!!


These can be stored in the fridge for a week. Reheat in the microwave or in the oven.