Paleo & Vegan Sun-Dried Tomato Tortillas

  1. In a small food processor (mine is 3 cups) blend 6 tablespoons flax meal with the water, salt, sun-dried tomatoes and a few good twists of pepper until the mixture thickens and the tomatoes are broken down.
  2. Youll need the stop the food processor and scrape down the sides a few times.
  3. Let stand for 10 minutes.
  4. In a large bowl, place the remaining flax meal, coconut flour, Italian seasoning and olive oil.
  5. Add the tomato/water/flax mixture (it should be thick and gloopy by now) and stir until the dough starts to come together.
  6. Knead the dough in the bowl for 3 minutes.
  7. It will start off quite sticky, but should become firmer as you knead it.
  8. Divide the dough into 10 equal balls.
  9. Place one ball between 2 sheets of parchment paper and roll out.
  10. You want them just under 1/4 inch thick.
  11. Be careful not to roll the edges out too much or theyll crack.
  12. Repeat with remaining balls.
  13. Lightly oil a large frying pan and heat it to medium heat.
  14. Cook one tortilla until it JUST begins to brown, about 20-30 seconds.
  15. Flip and cook an additional 20-30 seconds (see note).
  16. Repeat with remaining tortillas.
  17. Notes: You can cook these longer if you like your tortilla crunchy, but then they will not be as soft and bendable.
  18. Tortillas are more delicate than a traditional tortilla, so you do need to be careful not to stuff them too full.
  19. Alternately, you could divide the dough into only 8 balls and make slightly thicker tortillas, if you like them stuffed.
  20. Store tortillas in an airtight container in the refrigerator.

water, salt, pepper, tomatoes, coconut flour, italian seasoning, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/paleo-vegan-sun-dried-tomato-tortillas/ (may not work)

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