Thursday, August 6, 2015

Paleo and Gluten-Free tortillas

Paleo & Gluten-Free Tortillas

2 eggs whisked
1 cup of full fat coconut milk (or you can use unsweetened almond milk)
1 tbs of olive oil
3/4 cup of tapioca flour
3 tbs of coconut flour
1/4 tsp sea salt
In a mixing bowl, combine all the above wet ingredients (including the tablespoon of oil)
In a separate bowl, combine all dry ingredients together (salt and flours)
Pour wet ingredients into dry ingredients bowl and whisk until fully combined
Season your pan with olive oil (we used a 10" non-stick pan)
Heat pan on medium to medium-low heat
Pour 1/3 cup of batter into center of pan to form about a 6" circle
Cook for 2-3 minutes until tortilla is lightly browned on the bottom
Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned
Place tortillas on a paper towel-lined plate
Makes about 6 tortillas about 6-inches in diameter

Hash Brown Potato Cakes

Hash Brown Potato Cakes


1 pound russet or round red potatoes
1/2 of a medium onion, very thinly sliced
1 tablespoon olive oil
2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Nonstick cooking spray


1. Preheat oven to 300 degrees F. Peel and coarsely shred potatoes; immediately rinse with cold water in a colander. Drain well, pressing lightly, then pat dry with paper towels; place in a large bowl. Quarter the onion slices. Stir onion, oil, thyme, salt, and pepper into potatoes.

2. Lightly coat an unheated very large nonstick skillet or griddle with nonstick cooking spray. Preheat skillet or griddle over medium heat. For each cake, scoop a slightly rounded measuring tablespoon of the potato mixture onto skillet or griddle. Press down potato mixture with a spatula to flatten evenly. Cook for 5 minutes. Using a wide spatula, carefully turn potato cakes (be sure not to turn cakes too soon or they will not hold together). Cook for 3 to 5 minutes more or until golden brown. Place cooked potato cakes on a baking sheet. Keep warm, uncovered, in oven while cooking remaining potato cakes. Repeat with remaining potato mixture, stirring mixture frequently. Makes 8 servings (16 potato cakes).

Nutrition Facts Per Serving:

Servings Per Recipe: 8

PER SERVING: 59 cal., 2 g total fat 75 mg sodium, 9 g carb. (1 g fiber), 1 g pro.