Paleo tortillas | A soft, chewy & healthy tortilla that won’t crack!
I created this recipe for a dinner last night where I invited two friends that follow different diet. One is eating vegan and the other one is following the paleo diet. So I did some research on the web about what vegan people can eat and what paleo people can eat. I finally came up with this paleo tortillas recipe which tick all the diet boxes. Well, the recipe is using tapioca flour which is sometimes on the grey zone for strict paleo diet followers but my friend was ok with it. The most important was they love them! Everyone topped their tortilla with toppings of their choice. My vegan friend choose to add lots of sprouted vegetables, spring onion, chilli and cashew aoili. I agree it is a spicy combo but it was very fresh and crispy which balance very well the chewy texture of those paleo tortilla. Myself and my paleo friends added some grilled chicken too.
The chewy texture of those paleo tortillas is probably what I love the most about them. I simply used a large amount of black chia seeds to achieve this texture and a mix of coconut flour and arrowroot powder – also called Tapioca Flour
in health store.
The benefits of chia seeds are way too long to be listed on this post but I simply love them because they contains few calories, add lots of nutrients and fibre to my food. It is also a wonderful egg free replacement in baking recipe. Simply switch 1 egg by 1 tablespoon of chia seeds dissolve in 3 tablespoon of water. If you want to know more about chia seeds nutritional info and benefit of chia simply check this nutrition website.
The only inconvenient about chia seeds is the price. I love to buy chia seed in bulk as it is much cheaper and it store really well in a glass jar for almost a year! I add them a bit everywhere on my porridge, pizza or even salads.
- In a small mixing bowl place the black chia seeds and water. Give a good stir and set aside until a jelly-like mixture forms.
- In another mixing bowl, whisk almond milk, salt and olive oil. Set aside,
- In a stand mixer or food processor (or mixing bowl) place the flour and combine in the black chia seeds and almond milk mixture.
- Combine until it forms a consistent batter, liquid but thick.
- Warm a Nonstick Round Pancake panon high heat. Not medium heat !
- Slightly grease with olive oil. I used a piece of absorbent paper dipped in olive oil that I rubbed onto the warm pan before adding the tortilla mixture..
- Spoon about 1/4 cup of the batter in the middle of the pan to form a 8 cm tortiilla. Use a spatula to press the batter slightly and spread in over to form the circle. Be careful, tapioca flour is very chewy so press the batter gently as the part that is already in contact with the warm pan will harden quickly and if you move it will make a big mess!
- Cook on one side for 2-3 minutes. then flip over using a spatula and cook for 2 more minutes on the other side. Repeat those step one more time.The tortilla has be cooked two times for 2-3 minutes on both side to get a lovely colour.
- Store on a plate.
- Wrap the tortilla into the towel to keep them warm and moist. They tend to be sticky so it is better to eat straight away.
- Enjoy with filling of your choice.
- This recipe makes about 8 tortillas.