Tortillas!

We are always looking to recreate favorite meals in a healthier way. One that I feared we'd never get right was the tortilla. We have tried the Ezekiel tortillas and they really didn't make the cut. They fall apart and still are grain based. The first time I tried this simple amazing grainless tortilla recipe I knew we'd never go back to substandard tortillas!

• 1 and 1/4 cup almond flour
• 5 Tbsp psyllium husk powder
• 2 free range eggs
• pinch of salt 
• 1 cup boiling water 

Sift together almond flour, salt and psyllium then add in the 2 eggs. Add the boiling water and mix thoroughly until dough becomes less sticky. Take 2 pieces of parchment paper and flatten out a ball of the dough until rather thin. I have a great cast iron pancake skillet (very flat and shallow) that I use to fry the tortillas. Heat up some coconut oil on low/medium. Carefully coax the flattened tortilla dough to fall off the parchment piece and place it on the pan. I like to tilt the pan so that the coconut oil reaches all parts of the tortilla. I also like to sprinkle a little salt on the not cooked side. Once the edges look slightly crisp flip it over and cook the other side. 

You can use these tortillas for just about anything. The first time I made them I made fajitas using some local grass fed sirloin steak from Vineyard Farms. Since then I've used ground beef and grass fed cheese to make quesadilla which are now a weekly favorite!