This gluten free paleo tortilla the recipe is very easy to make! They're mushy, pliable, vegan-friendly, and stuffed with wholesome flaxseeds and sun-dried tomatoes!
Why you'll love this recipe
I do know you suppose making your personal tortillas is WAY past your talents, however they’re MUCH simpler than you suppose. They’re enjoyable to shoot, particularly since I made a video for you that may be very straightforward to look at.
Is that this gluten free solar dried tomato tortilla recipe wholesome?
All components are beneath your management and you can also make certain they’re wholesome. In truth, the tortillas are paleo and vegan pleasant and good to your intestine as a result of they comprise ALL flax seeds.
Straightforward to make variations round this recipe. I used sun-dried tomatoes, however you too can make them plain or taste them with, for instance, basil or spinach.
Regularly requested questions and suggestions
Retailer tortillas in an hermetic container within the fridge for as much as 5 days.
You’ll be able to prepare dinner them longer in case you like your tortillas crispy, however then they received't be as mushy and “bendable”.
These tortillas are thinner than conventional tortillas, so care have to be taken to not overfill them. Alternatively, you’ll be able to simply divide the dough into 8 balls and make barely thicker tortillas in case you like them stuffed.
Recipe
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Elements
- 2 Cups + 1 tablespoon of flax meal divided
- 1 Cup Sizzling water
- 1 1/8 a teaspoon Salt
- Pepper
- 1/2 Cup Coarsely chopped dried tomatoes in olive oil rigorously packed (115 g)
- 4 1/2 table-spoon Coconut flour
- 1 1/2 table-spoon Italian spices
- 1 1/2 table-spoon Tomato olive oil.
Directions
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In a small meals processor (mine is 3 cups), mix 1/4 cup + 2 tablespoons flax meal with water, salt, sundried tomatoes, and a superb pinch of pepper till combination thickens and tomatoes break down. You’ll need to cease the meals processor and scrape down the perimeters just a few instances. Let it stand for 10 minutes.
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Place the remaining flax meal, coconut flour, Italian seasoning and olive oil in a big bowl. Add the tomato/water/flax combination (it needs to be thick and pliable by now) and blend till the dough begins to come back collectively.
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Knead the dough in a bowl for 3 minutes. It’ll begin out fairly sticky, however ought to agency up as you knead. Divide the dough into 10 equal balls.
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Place one ball between 2 sheets of parchment paper and roll out. You need them just below 1/4 inch thick. Watch out to not roll out the perimeters an excessive amount of or they may crack. Repeat with remaining balls.
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Frivolously oil a big frying pan and warmth to medium warmth. Cook dinner one tortilla till JUST starting to brown, about 20-30 seconds. Flip and prepare dinner for an additional 20-30 seconds.* Repeat with remaining tortillas.
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ABSORB.
Diet
Calorie: 219kcal | Carbohydrates: 15G | Protein: 7G | Fats: 16G | Saturated Fat: 2G | Polyunsaturated fat: 9G | Monounsaturated fat: 4G | Sodium: 285mg | Potassium: 458mg | Fiber: 11G | Sugar: 3G | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 3mg
