Thursday, January 3, 2013

Almond Tortillas! Grain & Gluten Free!


Just a quick post tonight – Saturday summer evenings should not be spent indoors – there’s a dock waiting outside to star gaze on :)
beautiful sun off the lake!
So tonight, I channeled my inner “taco-rista” and made my own tortillas! With the Body Ecology Diet, all grains are prohibited except for quinoa, buckwheat, amaranth, and millet. So, I made Grain (and Gluten) Free Tortillas made out of ALMOND FLOUR!
gluten-free, dairy free and body ecology diet friendly!
Let me preface by saying that my expectations were low low low! But these turned out to be amazing!! Truly! Not necessarily the most (wrap-able), but that’s probably because I didn’t roll them while they were warm (I had to wait for our company to arrive).
fresh and delicious!
And I bet you have all the ingredients right now!
guacamole makes everything better!
Grain and Gluten Free Almond Tortillas! (serves 1 — makes 2 tortillas)
1/3 – 1/2 cup almond flour
1 egg white
1/2 tsp salt
1/2 tsp EVOO
Preheat oven to 375. Combine your ingredients together in a bowl with a wooden spoon. I will be seriously sticky — almost like paste! Then, divide the batter in half. Place half the batter on a piece of parchment paper. Put another piece of parchment paper on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Do the same with the other half of the batter. Then, place the “parchment sandwiches” side by side on a baking sheet. Bake for 6 minutes as a parchment sandwich! Then, when you take them out of the oven, the parchment will fall right off! YUM!
peppers, asparagus, and onions, oh my!
And what did I do with these fabulous tortillas?! I made Quinoa Fajitas!
mmm!
Here’s what you need: (serves 1 with leftovers)
1/4 cup quinoa cooked in 1/2 cup veg stock
1 red pepper, cut into 1/2 in pieces
1 red onion, sliced, and then cut in half
4 stalks asparagus, cut into 1/2 inch pieces
veg stock
3 cloves of garlic
1 1/2 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika, 1/2 tsp dried oregano
3 green onions, sliced
cilantro, chopped
1 recipe killer guacamole
Killer Guacamole:
2 avocados
3 Tbsp red onion, finely minced
squeeze of lime
1 garlic clove, grated
handful chopped cilantro
salt
Mash avocado with salt and lime juice with a fork. Stir everything in. Refrigerate. Delish.
While your quinoa is cooking (for 15 minutes), saute your onions in 1 tsp EVOO with salt, pepper, and your spices. Let them soften for about 5 minutes on medium, and then add in your asparagus. Let it cook for about 4 minutes. Deglaze with veg stock. Then, add in your pepper and garlic. Let those cook for about 5 more minutes. Then, take off the heat. When your quinoa finishes cooking and has absorbed all the liquid, stir in about 1 1/2 tsp of cilantro and a squeeze of lime (if desired).
To assemble:
Place your tortilla on your plate. Top with the quinoa, veggie mixture, green onions, guacamole, and fresh cilantro! YUM!!
such vibrant colors!
This meal was SO delicious! As you know, I have a special relationship with Mexican flavors — I love them:) Let me start with the almond flour tortillas — they were outstanding! I let them cool before using, so they weren’t pliable, BUT they were wonderful for my “open-face” fajita! I could pick it up like pizza and it held all the toppings! And not only is it high in protein, but it is delicious, with a slightly nutty flavor!
fiesta!!
And then the fajitas themselves were fantastic! There was a wonderful smoky – spiciness from the cumin and chili powder. The veggies had a fabulous crunch, and the quinoa gave it a nice “pop!” Topped off by the rich and creamy guacamole, it was an outrageous dish!
Any fun plans for Sunday?
This recipe was brought to you by my good knife, and an olive oil mister!! Here are the ones I use:

Until Tomorrow!

29 comments:

  1. Thanks for the recipe! Looks great (:

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    1. No prob! Glad you stopped by! Have a wonderful weekend!

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  2. Is there a difference between parchment paper and wax paper? I was really looking forward to this recipe, but the tortilla was completely stuck to the wax paper I used :(

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    1. Hi Crys. I'm sorry you had difficulty! Yes, there is a difference. Parchment is specifically made for baking: nothing sticks to it. Don't be discouraged! This recipe works wonderfully (with parchment paper!) :) thanks for stopping by! I hope you have better luck next time!

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  3. What size do the tortillas need to be, optimally? I think mine may have been too thick.

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  4. Hi Tifiny,
    Good question. Hey we're pretty thin. I think they were about 8 inches in diameter. Thanks for stopping by! Have a wonderful afternoon!

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  5. How many tortillas does the recipe make and what is the total carbs for the recipe?

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    1. Nevermind I see it makes 2 lol. The total carbs would be 12.5 carbs = 6.25 carbs each tortilla this is great :) off to make them!

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    2. Hah you beat me to it! :) thank you so much! I hope you enjoy these as much as I did! Thanks for stopping by! Have a wonderful weekend!

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  6. Could you also make these into tortilla chips?

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    1. Hi Jen! Absolutely. They'd make great chips! Thanks for stopping by! Have a wonderful evening!

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  7. Hi, new to vegan and your site. What is EVOO?

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    1. Extra virgin olive oil.

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    2. Ha! I was telling my friend that I really shouldn't be allowed in a kitchen....nor apparently in the 21st century as my acronym translating ability is very poor! Thank you so much. I'm going to give these a try!

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    3. Haha no worries! Yeah EVOO is a "Rachel Ray-ism" :) welcome to the world of vegan ism!! I'm happy for you! Happy cooking! Thanks for stopping by!

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    4. I was scrolling through here to see if there was a replacement for "Evoo" - I thought it was some weird alternate fat. :) Thanks for clarifying!

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  8. What can you use in place of egg whites? I have been using flax seeds,chia seeds or applesauce for egg substitute but have not had to use just egg whites.

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    1. Hi Linda! Thanks for your question. You can use a flax or chia egg in place of the egg whites. Or you could use a whole egg...the reason I don't is because I'm allergic to the yolks! Thanks for stopping by!

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  9. These came out great and were very quick to make! After cooking them in the oven, I melted some butter in a skillet and fried up a quesadilla with them. They held together wonderfully.

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    1. Awesome, Nikki! I'm so glad you enjoyed them! Mmmm, I love a good quesadilla! Thanks for stopping by! Have a great afternoon!

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  10. i just finished making but throw in a pan to heat , going to use for nachos chips tomorrow . next time i thinking to season with lime recipe for me made 5 - 4in tortillas

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    1. Hi Lori! Thanks! I'm glad you gave them a try! Nachos:) yum! Thanks for stopping by! have a great day!

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  11. I was a skeptic but tried them and yep the parchment paper popped right off :-) I am not vegan and accidentally dropped the egg yoke in the bowl :-( I didn't want to throw them away so finished making them. They were very tasty but for me though they were much too salty. I could only eat 1 and had to throw the 2nd one away :-( I will try next time with much less salt and with just the egg white. I am thinking of adding in some garlic powder too next time and see how that works out. Thanks so much for the recipe :-)

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    1. So glad you tried it out! Sorry it was a little salty! Have a great night!

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  12. This recipe is genius! The "tortilla" is like a cookie. It comes out of the oven "soft" but hardens into "stiff". You can mold this into a "taco" form or a "bowl" form (cool over inverted custard cups). We used our big "cookies" to make individual pizzas. I would have never, ever thought of mashing the dough between parchment paper but it SO works. I love, love this recipe and I will use it and share it (that's the biggest complient). Thank you so much!! You've inspired me and my husband and given us "fuel" to stay on our diet (44 pounds and counting!!)

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    1. Thank you so much! I'm so glad you and your husband enjoyed this recipe. And WOW! Congrats on your weight loss! That's quite an accomplishment! you go!! :D woo! Thanks for stopping by!

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  13. This is an awesome recipe!!! Thank you!!!

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  14. Thank you for an excellent recipe. Having grown into a serious wheat allergy, and living in Korea where I have never found a wrap I can eat, I can't tell you how much I appreciate this recipe. Tonight I had a burrito with barbequed chicken, green onions, shredded cabbage, plain yogurt, and an onion cream cheese (laughing cow) spread on the tortilla, and last week I had a standard fare burrito with spicy refried beans, hamburger, sour cream, salsa, etc. I am going to make this a once-a-week thing as the three times I have tried them, they have been really good.

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Thanks for the comments! They make my day!