I really like tortillas that they make on their own and I often make them for all kinds of dishes like tender tacos, burritos, Quesadil or enchiladas. for the last 12 months i came here with an incredibly simple recipe which is one of the most famous recipes on my web blog. it has been revamped through so many people who have determined my recipe via Instagram, Pinterest and Google. To be even healthier, I delivered a large amount of spinach, which in the simplest way adds nice, inexperienced color, but also additional minerals, nutrients and antioxidants.
I use salted flour and tapioca flour to make these healthy spinach tortillas. This flour mix is certainly fantastic and the tortillas usually shine bright. In no way do they persist with my pan, in any case they will crack, they can roll and fold perfectly and are sensitive to sensitivity (wheat free, corn free). in addition, they are rich in protein (due to salted flour) and grain-free.
ingredients
- 1 cup of salted flour is also called bean meal (120 g)
- 1/2 cup tapioca flour / starch (60 g)
- 2 oz fresh baby spinach leaves (60 g)
- 1 - 1 1/8 cup water (240-270 ml)
- 1/3 teaspoon salt
instructions
- Process all the ingredients in your oven or blender until the dough is smooth. Use 1 cup of water if you plan to make thicker / smaller tortillas for tacos. Add about 1 1/8 cup water to make thinner / larger tortillas for eg burritos.
- Pour about 1/3 cup of dough into nonstick skillet. You can add a few drops of oil to the pan, but I created the experience of letting the tortillas turn out great without the oil. Be sure to use non-stick pan.
- Cook for two minutes over medium heat, turn the tortilla over and cook on the other side for about one minute. Enjoy healthy spinach tortillas!
- The whole recipe in https://elavegan.com/spinach-tortillas-gluten-free-healthy-vegan/
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