BRRR, it is freezing outside! I have been doing my best to stay active and keep up my running, but when the temperature high is a single digit, that is just ridiculous. I do not have a great relationship with the dreadmill, so I have to brave the weather. Adam and I are taking all precautions to remain healthy and not get sick: vitamins, hot tea, bone broth, veggie/fruit smoothies. Fingers crossed that we come out of this winter unscathed!
My friend, Molly, came over a couple weeks ago for another cooking day — LOVE these days! The kitchen always gets destroyed, but that is the price we pay for some quality girl time. I was very excited to try this Paleo tortillas recipe, and even more excited I had all the ingredients on hand. If you are looking at some of these ingredients with a puzzled look, consider this: Arrowroot powder and coconut flour are staples for Paleo cooking. Most recipes do not use a lot of it, usually a couple tablespoons here and there (this is actually the largest amount of arrowroot powder we have seen so far in a recipe). So, when you buy them, they will last you quite awhile.
If you follow my Instagram, you witnessed our sad first attempts. But as you move further along the learning curve, you eventually get the hang of it. The batter starts cooking almost instantaneously, so you are not waiting very long to flip. I compare it to cooking an omelette. Drop the batter, and slightly rotate your wrist as you move the batter around to cover the entire pan.
My husband is not a big fan of lettuce wraps, so this recipe is a nice change for him. The tortillas will bend, roll, twist, and twirl, ready to be stuffed with whatever you want! We have already enjoyed fajitas and breakfast burritos. Looking forward to some wraps, quesadillas, and tacos. Before we started the Paleo diet, we used to snack on tortillas all the time, so there will probably be some snacking going on too :-).
- 6 large Eggs, beaten
- 1 cup Almond milk
- 1/2 cup Arrowroot powder
- 6 Tbsp Coconut flour, sifted
- 2 Tbsp Ghee, melted
- 1/2 tsp Sea salt
- Ghee or Palm shortening, for the pan
- Whisk together eggs, almond milk, coconut flour, arrowroot powder, ghee, and salt. Let the batter sit for 10 minutes, then whisk again.
- Heat an 8-inch crêpe pan or well-seasoned griddle to medium-high heat.
- Melt a small amount of ghee in the pan and spread it all over.
- Ladle 1/4 cup of batter onto the hot pan and quickly spread it into a paper-thin 8-inch circle with the back of the ladle or by turning the pan quickly with your wrist. Fill any holes with a drop of batter. Cook for 45 seconds, until the sides start to lift, then gently flip the wrap. Cook for 30 seconds on the other side.
- Move to a plate to cool and repeat the steps until all of the batter is used, greasing the pan between wraps with needed.
- ~Ghee is clarified butter. I just used normal butter.
- ~Makes about 10-12 tortillas.
- ~The wraps will keep in the refrigerator for 5 days or the freezer for 6 months. Store with a piece of parchment paper between wraps and seal in a resealable bag. Thaw in the refrigerator for 2 hours prior to use.