Vegan Tortilla
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) .5 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp. 9 tsp psyllium husks ground (by RUBYTOOSHOES) .25 tsp Garlic powder .5 serving 100% Grated Parmesan & Romano Cheese (Kroger) serv=2 tsp .25 tsp Cumin (ground) (by IVORYGRL1) 1 cup (8 fl oz) Water, tap (lukewarm)
In medium mixing bowl add all the dry ingredients, use a fork or sifter to get rid of any lumps.
Then mix the ingredients to evenly combine them, slowly add the water while mixing.
Mix with mixing tool for about 30 seconds then you will notice a dough. Now use your hands to knead the dough for abut a minute , vigorously until you form a ball.
Set ball aside in mixing bowl for 15 minutes as this will allow time for fiber to abort the water and get an elastic dough ball making it easier to roll.
After 15 minutes divide the dough into 4 even balls.
Roll each ball between two pieces of parchment paper or silicon mats as doing so prevents dough from sticking to the roller pin.roll the dough, not too thin so about 4 mm thick.
Peel off top layer parchment paper, cut a 6-inch circle in the dough, you can use a lid as a guide, gather excess dough and recollect and make more the dough balls needed to make the extra 2 tortillas.
Warm a non-stick pan on a medium-high heat for about a minute.
Rub pan service with oil using a brush. Don't just add oil in drops or else you will be frying the tortilla.
Put a tortilla (still attached to the bottom parchment paper) into the pan. Paper side up then you can carefully peel the paper off.
Cook for 2-3 minutes then flip with a spatula and cook for a minute then place on plate for serving.
Let tortilla cool down before using or eating.
Leftovers can be stored in fridge for 4 days in fridge on a wrapped plate or can be frozen for a few months just need to defrost an hour before use and reward in a pan.
Serving Size: 6 tortillas
Number of Servings: 6
Recipe submitted by SparkPeople user SISHARE.
Then mix the ingredients to evenly combine them, slowly add the water while mixing.
Mix with mixing tool for about 30 seconds then you will notice a dough. Now use your hands to knead the dough for abut a minute , vigorously until you form a ball.
Set ball aside in mixing bowl for 15 minutes as this will allow time for fiber to abort the water and get an elastic dough ball making it easier to roll.
After 15 minutes divide the dough into 4 even balls.
Roll each ball between two pieces of parchment paper or silicon mats as doing so prevents dough from sticking to the roller pin.roll the dough, not too thin so about 4 mm thick.
Peel off top layer parchment paper, cut a 6-inch circle in the dough, you can use a lid as a guide, gather excess dough and recollect and make more the dough balls needed to make the extra 2 tortillas.
Warm a non-stick pan on a medium-high heat for about a minute.
Rub pan service with oil using a brush. Don't just add oil in drops or else you will be frying the tortilla.
Put a tortilla (still attached to the bottom parchment paper) into the pan. Paper side up then you can carefully peel the paper off.
Cook for 2-3 minutes then flip with a spatula and cook for a minute then place on plate for serving.
Let tortilla cool down before using or eating.
Leftovers can be stored in fridge for 4 days in fridge on a wrapped plate or can be frozen for a few months just need to defrost an hour before use and reward in a pan.
Serving Size: 6 tortillas
Number of Servings: 6
Recipe submitted by SparkPeople user SISHARE.
Nutritional Info Amount Per Serving
- Calories: 70.0
- Total Fat: 1.5 g
- Cholesterol: 0.4 mg
- Sodium: 15.2 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 11.1 g
- Protein: 1.8 g
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