Nutrition Info
- Calories: 270.4
- Fat: 22.7g
- Carbohydrates: 10.9g
- Protein: 11.1g
Ingredients
- 2 1/4 cup organic almond flour
- 1/2 tsp unrefined sea salt
- 2 large organic eggs
- 2 tsp raw honey
Directions
- Preheat oven to 375 F.
- In a bowl mix together almond flour and salt.
- Add eggs and honey and work it into a dough.
- Knead for one minute. The dough should stick together nicely.
- Divide the dough into 6 smaller balls.
- Put a ball of dough between 2 pieces of unbleached parchment paper.
- With a rolling pin, roll dough out into a fairly thin circle. Leave the tortilla between the parchment paper sheets.
- Repeat this with the other balls of dough using new pieces of parchment paper for each tortilla.
- Bake the tortilla (still in both pieces of parchment paper) for 5 minutes.
- Peel off parchment paper and serve immediately.
Serving Size: Makes 6 tortillas, Serving Size is 1 tortilla
Number of Servings: 6
Great lunch
Looks delicious and easy! Thanks girl!
I’ve seen a lot more healthy products of local grocery stores except the the better flours to bake with,maybe soon,I was surprised to see organic butter a few days ago.
I’m a complete novice when it comes to cooking and food substitution – I’m allergic to eggs, what would be the best thing to use in its place, and what quantity? Would love to give this a go, I could use this for so many meals.
Ines I would try adding a little more honey and maybe some coconut milk or milk. Just add enough to give you a dough. The honey helps hold the dough together.
Fantastic, thanks for your quick response 🙂
Kimberly you can always make your own almond flour. Just buy some almonds and run them through a coffee grinder of food processor and you will have almond flour.
I’ll do that I have a bag of almonds Thank you 😉
Amazing recipe again!!! Thanks for sharing with us.
Definite on the make your own almond flour— I was going to make the pumpkin Bread this week end only to realize — no almond flour—- but — VITAMIX & Almonds —- VOILA!!!! Turned out great!!!
Hey Halle any chance you will be making some kind of grain tortilla…similar to corn or swg tortilla’s? You are the master of creativity:). Can’t wait for your cookbook!!
I thought about doing that today. I tried coconut flour tortillas (totally flop, yuck!) and then the almond flour ones. I will have to do some research on the sprouted grain ones 🙂
Sounds great and easy enough for me, LOL
Thanks again for another fab recipe Halle!
Do you think doing a “pan” method would work? Roll them out the same but do in a pan on top of the stove? Maybe a little butter or coconut oil to keep from sticking?
I am not sure Rhonda…I would do them in a dry pan if you try. Heat the pan well. Add tortilla and cook quickly, about 1 min per side. Not sure if it will work??
I may give it a try…pull out that darn non-stick…LOL! With it being colder…heating up the house with the oven isn’t a bad idea. 44 in KC today!
NO nonstick pans Rhonda! Toss it!
looks so good I was looking for something like this, can you tell me how this fit in DPS. is this 1 p and 1 carb?
@elly_sia I would count this as 2 proteins and 1/2 carb Elly
so I tried making these and they just fell apart when I tried to bend/roll them. one question I have is how is the dough supposed be…..sticky or not as mine was really really sticky so I added more almond flour, which may be why they broke apart?? I will say they tasted great and my daughter really liked them but we were trying to make a soft taco with them which didn’t work. any tips for a second try???
@colleenpaton Oh no…couple things…the dough isn’t to sticky so you did the right thing by adding more flour. You can NOT over bake these at all or they will fall apart as you described. Try baking them a little less and see if that helps.