almonds, asparagus, Body Ecology Diet, cilantro, dairy free, gluten free, guacamole, mexican, quinoa, Ulcerative Colitis, Wisconsin
Just a quick post tonight – Saturday summer evenings should not be spent indoors – there’s a dock waiting outside to star gaze on :)
So tonight, I channeled my inner “taco-rista” and made my own tortillas! With the Body Ecology Diet, all grains are prohibited except for quinoa, buckwheat, amaranth, and millet. So, I made Grain (and Gluten) Free Tortillas made out of ALMOND FLOUR!
Let me preface by saying that my expectations were low low low! But these turned out to be amazing!! Truly! Not necessarily the most (wrap-able), but that’s probably because I didn’t roll them while they were warm (I had to wait for our company to arrive).
And I bet you have all the ingredients right now!
Grain and Gluten Free Almond Tortillas! (serves 1 — makes 2 tortillas)
1/3 – 1/2 cup almond flour
1 egg white
1/2 tsp salt
1/2 tsp EVOO
Preheat oven to 375. Combine your ingredients together in a bowl with a wooden spoon. I will be seriously sticky — almost like paste! Then, divide the batter in half. Place half the batter on a piece of parchment paper. Put another piece of parchment paper on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Do the same with the other half of the batter. Then, place the “parchment sandwiches” side by side on a baking sheet. Bake for 6 minutes as a parchment sandwich! Then, when you take them out of the oven, the parchment will fall right off! YUM!
And what did I do with these fabulous tortillas?! I made Quinoa Fajitas!
Here’s what you need: (serves 1 with leftovers)
1/4 cup quinoa cooked in 1/2 cup veg stock
1 red pepper, cut into 1/2 in pieces
1 red onion, sliced, and then cut in half
4 stalks asparagus, cut into 1/2 inch pieces
3 cloves of garlic
1 1/2 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika, 1/2 tsp dried oregano
3 green onions, sliced
1 recipe killer guacamole
3 Tbsp red onion, finely minced
squeeze of lime
1 garlic clove, grated
handful chopped cilantro
Mash avocado with salt and lime juice with a fork. Stir everything in. Refrigerate. Delish.
While your quinoa is cooking (for 15 minutes), saute your onions in 1 tsp EVOO with salt, pepper, and your spices. Let them soften for about 5 minutes on medium, and then add in your asparagus. Let it cook for about 4 minutes. Deglaze with veg stock. Then, add in your pepper and garlic. Let those cook for about 5 more minutes. Then, take off the heat. When your quinoa finishes cooking and has absorbed all the liquid, stir in about 1 1/2 tsp of cilantro and a squeeze of lime (if desired).
Place your tortilla on your plate. Top with the quinoa, veggie mixture, green onions, guacamole, and fresh cilantro! YUM!!
This meal was SO delicious! As you know, I have a special relationship with Mexican flavors — I love them:) Let me start with the almond flour tortillas — they were outstanding! I let them cool before using, so they weren’t pliable, BUT they were wonderful for my “open-face” fajita! I could pick it up like pizza and it held all the toppings! And not only is it high in protein, but it is delicious, with a slightly nutty flavor!
And then the fajitas themselves were fantastic! There was a wonderful smoky – spiciness from the cumin and chili powder. The veggies had a fabulous crunch, and the quinoa gave it a nice “pop!” Topped off by the rich and creamy guacamole, it was an outrageous dish!
Any fun plans for Sunday?
Hannah (BitterSweet) said:
Very impressive! I’m too lazy to attempt making my own tortillas, let alone take on the challenge of making them gluten-free. And based on your photos, I would have never guessed they were any different, either!
Thank you Hannah! I sometimes, necessity and really missing something will make you do crazy things…like make tortillas! haha…i was pleasantly surprised with how they turned out! Thanks for stopping by!
Wow, another beautiful meal! The tortillas sound so interesting and I’m impressed that you made your own! I wonder if a flax egg substitute would work?
I have no idea why but I’m totally craving Mexican flavors lately since the weather got warm. It seems like everyone else is too! This looks delicious!
Thank you Sarah! It was actually quite easy…and I’m almost positive a flax egg would work — you may just need to add a Tbsp of water to the dough if its too too sticky. I know! There’s something about warm, sunny weather that makes me seriously crave fresh lime juice, cilantro, and the bright flavors of Mexican food! mmm mm mm! Thanks:)
these tortillas look amazingly good :-)
Thanks Antony! I was really happy with how they turned out! And super easy to whip up too! THanks for stopping by!
Savory Simple said:
Wow, I can’t wait to try these!
Thank you! I hope you enjoy! Thanks for stopping by:)
Matt @ The Athlete's Plate said:
Mmmm these look amazing!
Thanks Matt! I must say, they were quite delicious! Thanks for checking out my blog!
WOW I have never seen a method for tortillas like this, sounds amazing!
You are so right, guac makes everything better :)
Thanks Heather:) I don’t know what made me so brave in the kitchen that day, but I’m glad I experimented! I may never go back to store-bought ones again!! And yes, guac and I are BFFs:) I love your blog, by the way — your photography is just breathtaking!
shannonmarie (rawdorable) said:
I never would have guessed those were made with almond flour. Very cool. I agree with Heathy; I want to come over, too :-)
I know! I was really happy with how they turned out! Hahaha — yeah definitely! Party!!! :)
Mommy Im Hungry (@MommyImHungry) said:
Hi, thanks for stopping by my blog, glad I have found yours. These almond tortillas sound amazing!! I make my own GF tortillas but sometimes I they can raise my glucose levels, I bet these would be much better. =)
Thank you! I love your blog! :) These tortilla were wonderful…and they’re grain free, and pack a great protein punch! I’m glad you stopped by!
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Sandra (@CandidaDietTips) said:
What a novel idea – almond tortilla – love it!
Spectacularly nice photos as well :)
Can’t wait to try your recipe! (such a shame the shops where I live don’t sell avocadoes…)
Thanks for sharing
Thank you Sandra! They turned out really well! i was pleasantly surprised:) Oh such a bummer about the avocados!! Thanks for stopping by!
These look so good, When you specify BED, is it referring to phase 1? Are avocados ok on phase 1?
Thanks Dillon! Yes, I’m referring to Phase 1 of the Body Ecology Diet. Avocados are technically in Phase 2 of the diet. Here’s the thing – I couldn’t find any info on avocados anywhere in the book when I started out on the diet, so I assumed they were ok. It wasn’t until I was 4 weeks into the diet when I was rereading it, that I found ONE SENTENCE that mentioned that they were in phase 2. Since I had already eaten them, and not noticed anything negative, I continued to eat them in small amounts. Every body is different, and for me, they’re ok. I hope that helps. Thanks for stopping by!
Kelly Smith said:
Wow, these look so light and delicious! I’m always looking for easy recipes like this to replace gluten-based favorites. I have been making a coconut flour and almond flour blend tortilla which is quite lovely. I did this because I don’t care for an all coconut flour tortilla (the coconutty flavor is great for crepes, but in a tortilla – not so much!) Another reason for the blend … I didn’t have success with trying to make an all almond flour tortilla, because I was using more eggs than called for in your recipe, so I look forward to giving yours a try soon! It looks incredible!!!
Thank you Kelly! They were definitely delightful! I’ve never worked with coconut flour before, but it does sound delicious for a crepe:) Glad you stopped by:)
Linda Lau said:
I’m sorry, but what is EVOO? Thanks.
Hi Linda! EVOO stands for Extra Virgin Olive Oil…sorry, it’s a “Rachel-Ray-ism”…I guess I should clarify! haha thanks for stopping by! Have a great weekend!
Tracy Nichol said:
Hi. I’d like to try these but I’m not sure what EVOO is. What is it and/or is there something I could replace it with?
Hi Tracy, great question. EVOO stands for Extra Virgin Olive Oil :) Sorry, I should probably clarify that. Thanks for stopping by! Happy cooking!
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