Paleo Tortillas With Homemade Nutella
I adore everything Tex-Mex, and even if I love all the fresh ingredients most - what would they be without a soft tortilla bread? And since the store-bought varieties aren't a super great choice, based on wheat and/or corn flour and a long list of unwanted additives and preservatives, I wanted to find a recipe that is fast to make and works for everyday eating without guilt or upset stomach.
I found this amazing recipe here and made a few adaptions to suit my own tastes better. To be honest it's actually more of a thin omelette or flour-free pancake - but still PERFECT for those Tex-Mex inspired meals. And the best part - these are kids' approved in our family, which means we can make a batch any time we have a leftover of meat, beans, chicken etc. to transform into tacos or wraps.
This recipe with homemade "Nutella" is obviously a sweet one (although refined sugar free), but you can easily make the tortillas sweet or savoury depending on the seasonings you add to the batter. I've added some inspiration for savoury toppings below too.
I hope you enjoy it as much as we do!
makes 6-8 small tortillas
3 organic free-range eggs
3 tbsp water
1/2 tbsp ghee or coconut oil, melted and cooled
3 tbsp arrowroot
2 tbsp almond flour
1 tbsp coconut flour
pinch of salt (I use Himalayan pink salt or fine sea salt)
Spice suggestions: pinch of ground black pepper, coriander or chilli for savoury tortillas, pinch of vanilla or cardamom for sweet tortillas (optional)
- In a medium sized bowl whisk the eggs with the water until well combined, then add the melted ghee (or coconut oil) and whisk again.
- Add all the dry ingredients (including spices, if using) and beat until well combined.
- Heat a small amount of ghee or coconut oil in a small skillet (I use this one) and pour enough batter in to cover the bottom of the pan. Try not to make your tortillas too thick.
- Fry 30-60 seconds on each side, until just lightly browned, and repeat until all the batter is used up.
- Serve immediately with homemade Nutella, strawberries and chopped pistachios.
makes about 1 cup
175 g toasted hazelnuts, shelled
100 g dark chocolate, roughly chopped (I use this 85% chocolate)
2 tbsp tahini (optional but super delicious!)
2 tbsp coconut oil, unscented
2 tbsp maple syrup
pinch of sea salt
- Tumble hazelnuts and chocolate into the bowl of a food processor and pulse until you’ve got a fine meal.
- Add the remaining ingredients and run the motor until everything is well combined.
- Transfer to a glass jar and store at room temperature for up to a week (but I promise you it won't last that long!), or up to three weeks in the fridge. If storing in the fridge - remember to remove from the fridge 30-60 minutes before using, as the chocolate and oils solidify when chilled.
For the savory tortillas below I used black bean hummus, fried shredded chicken, baby kale leaves, tomatoes (multi colors), avocado and cilantro.