To me, trying new recipes is fun and sometimes a challenge. I love tortilla’s but wanted to make a batch using a paleo recipe. I found a few on a few paleo websites but they didn’t come out anything like the picture and did not taste good at all.
Fortunately I don’t get frustrated in the kitchen and love playing with ingredients and of course using my kitchen accessories. For this recipe I loved using my OXO mixing bowls and measuring bowls, Le Creuset crepe pan. Luckily I was home alone and made a huge mess in my kitchen but I was happy with my final result and cleaned up the kitchen then off to bed! I hope you enjoy these. I added Mexican chili powder and parsley as these went with my Slow Cooker Beef Barbacoa recipe and it was a perfect pair. Enjoy.
Note:Make the first tortilla small as it will be your test for temperature and process! Have fun.
- 1/2 Cup coconut flour
- 1/2 Teaspoon dried parsley (optional)
- 1/4 Cup almond flour
- 1/2 Teaspoon Mexican chili powder (optional)
- 1 Teaspoon baking powder
- 1 Teaspoon sea salt
- 3/4 Cups almond milk (from the carton)
- coconut oil or olive oil
- 2 large eggs and 1 egg white
- 3 Tablespoons arrowroot flour
Add coconut flour, arrowroot flour, almond flour, baking powder and salt in a large mixing bowl. Use a fork and combine together. In a small mixing bowl whisk eggs and almond milk well. Slowly pour egg mixture into dry mixture using a rubber spatula to fold together. Add in chili powder and parsley if you choose or any other herbs and spices. Take a clean dish towel and cover for 15 minutes. Take a poultry safe board and brush with melted coconut oil or olive oil and work the dough for 5 minutes. (As if you are making pizza). Then form into good size meatballs. If it is too dry then add 1 teaspoon of water at a time and continue folding the dough. Take a crepe pan or a large saute pan and add 2 teaspoons of oil. Let the pan get very hot. Take each ball of dough and using the palm of your hands press onto the board and press out. I used my rolling pin. Place dough in the hot pan for 2-3 minutes per side and using your spatula keep pressing the dough to the outer sides of the pan.