*Yields 4 portions
These easy to make tortilla’s are delicious and you can eat them at any time you like; for breakfast, lunch, and dinner.
From the dough you can make burritos, quesadillas, enchiladas, taco cups and you can also use the dough as a pizza base.
The tortillas saturate you and thanks to the psyllium husk and flaxseed they are a great source of fibre as well!
• If you want your beautiful tortilla’s to be GOLDEN, then you should use this flaxseed instead (I chose brown).
• I didn’t have flaxseed-meal AND the psyllium husk wasn’t a powder. I blended them (together) for 1 minute and it worked fine for the recipe!
• YOU NEED ALL THE INGREDIENTS! All of them have their special purpose in this recipe.
• 1 ½ cup almond flour (regular almond flour or ground almonds, not super-fine)
• 2/3 cup flax meal
• 2 tbsp. whole psyllium husk (or 1 tbsp. psyllium powder)
• 1 large egg whisked lightly with a fork
• 10 tbsp. lukewarm water
• ¾ tsp sea salt
PS adding some kind of sweetener would be recommended. I didn’t do it, but I regretted it.
Next time I will add a pinch of monk-fruit.
1. Place all the dry ingredients in a mixing bowl (almond flour, flax meal, psyllium husk, salt and monk-fruit).
2. Add the egg and mix well together. Then add a few tablespoons of water at a time and combine. Use your hands to massage and roll into a ball. Place in the fridge for about 30 minutes.
3. Remove from the fridge and cut into 4 portions. Roll the dough between two sheets of grease-proof paper.
4. Use a bowl as a template and cut around using a sharp knife to form tortilla’s.
5. Heat a non-stick frying pan or cast iron skillet with unsalted raw butter, coconut oil or ghee. Gently warm each tortilla for about 1 minute and the other side for 40 seconds. Be careful not to overcook them, because then they can get stiff.
Calories (per tortilla): 234,8
Carbs: 5,7 g
Net Carbs: 1,4 g
Protein: 8,9 g
Fat: 19,6 g