Home made almond flour tortillas with super pseudo grains, filled w/ Mortadella and spinach. Simply fabulous raw, soaked almond meal from home made nut milk. This particular tortilla also includes some toasty Hazelnut.
This tortilla is the perfect shell for any item and is the almond meal used is left over from making the milk. The milk recipe is so easy and can be done in just 5 minutes. Great water, Almonds that have been soaked for 8 hours and rinsed well. 3 cups water to 1 cup almonds. Then blend in a high speed blender until very fine. 30 seconds to 1 minute 30 depending on the blender.
Then strain through a nut milk bag. amazing nut milk bag. If you want, let the milk sit for 20-30 minutes or you can use it right away. Freeze stored almond meal until ready to use. Thaw, then dehydrate until dry or bake in a low oven 300º for a few hours until dry. Mill fine again in a blender and store in the fridge until used.
Almond meal tortillas –
4 cups prepared Almond meal or Hazelnut meal (Hazelnuts don’t need soaking) or both!
1/4 cups Brown Rice Flour
1/4 tsp Guar Gum
2 tbsp quality oil – Coconut, Hemp, Grapeseed, Apricot, Olive
1/ 1/4 cup filtered healthy water
Mix everything together with your hands until it all holds together. Then create plum sized balls and press with a tortilla press, Tortilla press, or roll out with a rolling pin. I strongly recommend the tortilla press to save time and it will create an even tortilla
Heat a dry pan on med, cook each side getting good dark marks on them before flipping and removing. You will see the edges start to toast and if you lift the tortilla, you can judge if it is cooked. If not, give it another few seconds. Don’t let them burn!
Cool to room temp and store sealed in the fridge. Top and enjoy with your favorites.
Toast in a dry pan to get ready to eat or enjoy them cold.
- The Deceptive Chef