ALMOND FLOUR TORTILLA
Prep time: 10 min
Cook time: 20 min
If you want one of the best low carb tortillas ever……look no further!!! So full of flavor and man do they leave you feeling satiated! The combination of almond flour and coconut flour are quite the pair giving this tortilla its firm but fluffy feel to it!
You can use it for tacos or heck I even spread some reduced fat peanut butter on me!
INGREDIENTS
3/4 cup + 1 tbsp (96 g) almond flour
2 tbsp (18 g) coconut flour
1 tbsp (10 g) psyllium husk powder
1/2 tsp baking powder'
1/4-1/2 tsp salt 1 tbsp olive oil
1/2 cup (120 g) warm water
DIRECTIONS
. I measured out all ingredients in grams
In a medium-sized bowl, add the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir to combine with either a spoon or a whisk. Add the water and olive oil and mix with a spoon until the dough comes together.
Then knead the dough with your hands until it's soft and smooth, about 30-45 seconds.
You could also process the dough in a food processor if you wish.
You might need to add a little more water if your almond flour is dry. The dough should be slightly moist, but not sticky. Add a little more coconut flour if it's too sticky.
Roll it out
Depending on how large you want the tortillas to be, you can cut the dough into 4, 5, or 6 pieces. I made 6, but they were rather small (about 6 in or 15 cm), so I would recommend making 4 dough balls for larger tortillas. Using your hands, roll each piece into a ball. Use only 1 dough ball and cover the other ones with plastic wrap (you can keep them in the fridge while you finish making the first tortilla).
Lightly oil the middle of 2 sheets of parchment paper. Place 1 dough ball between the oiled sheets and flatten it with your hand, then roll it out with a rolling pin. Don't roll out the dough too thinly, otherwise, it might crack. Carefully peel off the top parchment paper.
Cook the tortillas
Lightly oil a non-stick frying pan or skillet and heat it up over medium heat. Flip over the tortilla with the paper, so that the tortilla touches the pan and the sheet of parchment paper is on top. Now you can peel off the parchment paper.
Cook the tortilla over medium heat for about 2-3 minutes, then flip it over and cook for a further 1-2 minutes. Place the cooked tortilla on a plate and cover it with a kitchen towel. While one tortilla cooks, you can roll out the next dough ball and repeat the process.
MACROS
Servings 6
Calories per Serving 129
Fat 10.7g
Carbohydrates 2g
Fiber 4g
Sugar 0g
Protein 3.8g