Grain-Free Tortillas

Fresh and healthy Mexican food is probably the type of food I crave most, which means I was so excited to find a tortilla recipe that my whole family can enjoy and feel good about.  Although they don't exactly taste like your typical wheat-based tortillas, they are still extremely tasty and are a great base for any favorite Mexican-style topping.

INGREDIENTS:

- 1/4 cup coconut flour, sifted

- 3/4 cup egg whites from organic pastured chickens (about 4-5 eggs) (just save the egg yolks in an airtight container in the fridge and use in any smoothie recipe later)

- 1/4 cup plus 3 tablespoons whole milk yogurt

- 1/4 teaspoon baking soda

- 1/8 teaspoon sea salt

- 1/4 teaspoon ground cumin

- 1/2 teaspoon onion powder

- 1/4 teaspoon garlic powder

- Butter, to cook the tortillas in

DIRECTIONS:

1. Combine all ingredients in a medium bowl and mix well.  Let sit for about 10 minutes to let the coconut flour soak up some moisture.  The end result should be similar (or a bit runnier) than pancake batter.  If it seems too thick, add a little water.  

2. Heat a heavy-bottomed skillet over medium heat.  When a drop of water sizzles immediately, then the skillet is ready.  (You don't want it too hot, because coconut flour burns easily).

3. Melt a little butter in the saucepan to cook the tortillas in (adding more each time you cook new ones).

4. Use a 1/4 cup to get consistent tortillas that are the right size (if they go much bigger, they will break too easily).

6.  Cook the tortillas for 1-2 minutes, until slightly browned, then flip and cook for another 1-2 minutes.

7.  Serve warm topped with your favorite toppings (I like refried beans, taco meat, lettuce, tomatoes, avocados, salsa, and cheese.  Yum!)

Makes approximately 6 tortillas (about 2-3 servings)

(Adapted recipe from here)