Well it’s February in Nashville, so naturally we’re getting several inches of snow and ice. What?! This California girl is grateful for a day off, but I am definitely ready for spring. To make the best of this blustery weather, I decided to spend my day doing one of things I love most in the world: cooking.
I’m always on the lookout for inventive new recipes to try and I love to turn traditional dishes into delicious paleo-friendly meals. Since I try to avoid gluten, I have been using brown rice tortillas as a staple in my diet but I was curious as to whether I could create a yummy grain free version.
What is so great about this recipe is that it is truly versatile. The “tortillas” can be used as crepes if you’re craving something sweet, and I also think they would hold up well in an enchilada recipe.
Here is what you need:
1 large ripened plantain (get green plantains if you prefer your tortillas to be more savory)
2 large eggs
2 tbsp ghee or coconut oil melted
2 tbsp coconut flour or arrowroot powder
1 tsp sea salt
Heat the oven to 325 degrees. In a blender or food processor combine all ingredients and blend on low until thoroughly combined. The mixture will be fairly thin and this is normal. Spoon mixture onto a parchment lined baking sheet, creating a round. Bake for 8-10 minutes or until golden brown.
*For a more savory tortilla add 1 tsp lime juice, 1 pinch chili powder, and 1 tsp minced garlic.
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