It is so amazing to find a grain free flour that can be used to create a traditional flour tortilla. The taste and texture are so close. It is a perfect substitute. I took my old flour tortilla recipe and substituted ingredients and a little bit of quantities and here you have it. Four ingredient perfect flour tortillas.
What is cassava flour? It comes from the cassava root. Tapioca also comes from the cassava root but is just the starch. Cassava flour is made using the whole root.
Cassava Flour Tortilla
4 c Cassava Flour (There are a few brands I have seen Ottos Cassava flour or Moon Rabbit) or I have found a brand called OLA-OLA in Asian Markets.
1 tsp Sea Salt
3/4 c Palm Oil Shortening (I have used both Native Red Palm Shortening and Spectrum)
1 c Hot Water
Mix together the Cassava Flour and salt. Using your hands mix in the Shortening until the mixture is crumbly in texture (like cutting butter into flour for a pie crust). Then add in the hot water, 1/2 at first and then little by little until reaching a texture that feels like play dough. You want it smooth without being sticky, but you want it to hold together as you roll it out.
Next make a small ball of dough. Place between 2 pieces of parchment paper. Using either a tortilla press or a rolling pin, flatten into a tortilla shape. I used a tortilla press and made small tortillas. Preheat on medium heat a skillet or a comal. Peal the tortilla off of the parchment paper and place in the skillet or on the comal. Cook until small bubbles start to appear (about 1 minute or so) then flip to cook the other side. Repeat process until all your tortillas are cooked. Use as a wrap or fill with your favorite taco ingredients. Store left over tortillas in the refrigerator or freezer.
Makes approximately 25 small tortillas.
Who doesn’t like guacamole? Well, I am sure there are some that don’t, but it has become a staple at any party. There are all kinds of variations, but a straight up traditional one always takes the cake in my book!
1 ripe avacado (How do you know it is ripe? All black, if there is no green on it, it is good to go, wait too long and it will be rotten)
1/2 lime juiced
1/2 small onion (white or yellow) chopped (mix it up and use a red onion)
1 serrano chile minced (with our without the seeds. Keep the seeds in to make it spicy, take them out for a more mild, but still flavorful guacamole)
1 small roma tomato chopped
1 small handful of cilantro minced
salt to taste
Feel free to double or triple the amounts!
Start with the avocado. I just tried this method to keep it from browning, it is brilliant, using salt water. Just don’t add extra salt at the end. Follow this link to find the instructions. (Zen belly guacamole recipe)
Continuing on with the avocado. One you have removed it from the salt water (did you follow the link?), place it in a bowl and mash it with a fork. I prefer it chunky so I don’t mash it too much. Add all the other ingredients and give a quick stir. Serve with fajitas, plantain chips, tortillas chips (if you do corn) or just by the spoonfuls, (we all do it).
Green salsa has to be one of my favorite things in the entire world. Make it a cream sauce and it can go on just about everything. This one is dairy free, creamy and tangy all at the same time. Use it on stuffed peppers, on top of a frittata, on a tuna cake, it could even be a salad dressing. It is that good!
3T cashew cream
1/2 raw serrano chile (with or without seeds, depends on how spicy you like it)
Salt to taste
If you bought the tomatillos still in their husks, remove them and give the tomatillos a good wash. Then place them in a small saucepan and add just enough water to cover them. Bring to a boil over medium heat and gently boil until the tomatillos change color, from a bright green to a more subtle green. About 5-10 min. Once cooked through, using a collated spoon remove the tomatillos from the water and put into a blender, add the 3T of cashew cream, the serrano chile and a pinch of salt. Blend until smooth. Give it a good taste, if you like it creamier add more cashew cream, saltier add more salt.
Paleo Chipotle Roast Rub
I have been on a Chipotle kick lately. I love the tiny bit of kick that it has, without being too spicy. The smokey flavor is there without being too overwhelming. The kids love it, the adults love it, it is a win/win in my book.
Here is the rub.
Paleo Chipotle Roast Rub
2 Tablespoons Chipotle spice
2 Tablespoons Onion powder
2 Tablespoons Cumin
2 Tablespoons Oregano
1 Tablespoon Garlic Powder
2 Tablespoons Sea Salt
To make a delish shredded beef dish using the rub. I generously seasoned a chuck roast with 3T of the rub, ensuring that I got it evenly distributed on all sides. I put the seasoned roast into the crock pot with 1 inch of water, 1T of sea salt and a bay leaf. I set it on 10 hours and let it slow cook the day away. We came home to the most tender beef with a delicious subtle flavor that we all loved. I ate it shredded with a little avocado and salsa on the side. The kids put in in tortillas. We all were full and happy.
Dulce de leche is a sweet carmel like sauce. Creamy and sweet with a hint of vanilla and cinnamon. It is delicious to top fresh fruit, crepes, ice cream or even just by the spoonful.
1 can full fat coconut milk (I like this brand Aroy-D Coconut Milk 14oz you can buy it on amazon or at a oriental market. The only ingredients are coconut and water)
3/4 c coconut sugar
1 cinnamon stick
1 tsp vanilla
Add all the ingredients to a pot and heat on medium high until you get a light boil. Reduce the heat to low just so that the mixture will simmer. Cook for 40 min. Stir occasionally. The dulce de leche with thicken to a consistency like soft butter once it is cooled. If you want it to pour easily just heat slightly before using.
One of my favorite ways to use it is in sweet crepes with fresh fruit. This is by far the best crepe recipe that I have found. The taste and texture is just like a traditional french crepe. Jane’s Healthy Kitchen Crepe Recipe
Tortillas are not just a means to wrap your food. They can be and are a food in a category all by themselves. There is nothing like taking a handmade corn tortilla hot off the comal, adding a little salt, rolling it up and eating it like a taco. It is comforting and delicious. A flour tortilla has its place in flautas and burritos, but you would never roll it up and eat it on its own. In my search for the perfect substitute, I have finally found one that although it is not a hand made corn tortillas equal, for now it is a great substitute. I haven’t tried it in all situations yet, only as a soft taco and as taquitos (baked until cripy rolled tacos) and in those two cases, they were really good.
2/3 c Raw Hemp Seed Hearts
1/3 c Tapioca or Arrowroot Flour
Juice from 1/2 lime
1/2 tsp Sea Salt
3 T Ground Flax Seeds
1/4 c Water
Oil of choice (olive, coconut, avocado) for greasing your hands when making the tortillas
These will make 8 taco sized tortillas.
Place the ground flax seeds in a measuring cup and then add the water until it reaches the 1/4c line and let it sit while you mix the other ingredients (If you add the water first you will have more water than you need and they mixture will be too sticky to work with). Place the hemp seed hearts in a food processor and pulse it a few times. Then add all the other ingredients, including the flax seed mixture and process together. It will become like a sticky dough. Take your tortilla press and cut 2 small pieces of parchment paper, big enough to cover the round portion of your tortilla press. Grease your hands pretty well and one side of each parchment paper square. Place one Tablespoon of dough in-between the two parchment paper pieces and flatten with your press. Remove flattened tortilla and place in a preheated skillet and cook on each side about 1 minute. If you heat them too long they will get hard and then can be used as a tostada. These fold like a corn tortilla, and the texture is similar to a hand made corn tortilla, but they have a more nutty flavor due to the hemp seeds. Nothing can truly take the place of a corn tortilla, but these hold their own pretty nicely.
Tangy Roasted Salsa Verde. It is a very versatile condiment. In this case I used it for a dipping sauce for grilled shrimp. Other uses are to top tacos, fajita bowls, on eggs or just as a dip. I love to roast the tomatillos, serrano chilies and the garlic to give it an added depth of flavor.
2 lbs of tomatillos
2 serrano chilies
1 garlic clove
1/2 tsp salt
handful of cilantro about 1/4 c
1/2 medium yellow onion
Heat your oven to Broil. Line a cookie sheet with aluminum foil While the oven is heating wash the serrano chilies, and remove the husk from the tomatillos and wash them to remove the sticky feeling. Place the garlic clove (skin on), tomatillos and serranos on the lined cookie sheet. Broil for 15 minutes or until the skins start to blacken and blister. Using thongs, flip the tomatillos, garlic and serranos over and broil another 10 minutes. Remove from the oven and let them cool. While they are cooling, place the onion, cilantro and salt in a food processor or blender. Mix together. Then peal the serrano chilies and garlic and bled them into the onion, cilantro mix. Finally add the tomatillos and blend. Add more salt if needed and serve. Store in an airtight container or jar in the refrigerator.
How come I have not tried this before? I love pesto. Any combination of fresh basil and nuts. Add garlic or leave it out, cheese, we’ll leave that out for now, but seriously, I love the stuff. Why have I never tried making it with spinach? So I finally did. I had a half bag of spinach and wasn’t really craving a salad, so pesto it became, and boy was it yummy! Seriously, I could eat this by the spoonfuls and it is so easy!
2 C washed fresh spinach
1/3 C raw walnuts
1/2 C olive oil
3/4 tsp sea salt
Feel free to add a clove of garlic, but I didn’t, just because I didn’t feel like garlic today.
Place the walnuts in a food processor and let it process about 20 seconds. Add the rest of the ingredients. Taste and add more salt, or olive oil if you like. Serve on Paleo Pizza, Zoodles, Paleo crackers, Plantain Chips, or my new find Sweet Potato Vermicelli.
Spinah pesto and zoodles! Yummy!