Elevate the traditional Mexican staple with gluten-free almond flour.
A great source of vitamin E, almond flour is also high in protein, packed with fiber, and gluten-free. "The texture and aroma of almond flour can't be beat," says chef Lauren Gerrie of New York City's bigLITTLE Get Together. "These tortillas won't be bendy and flexible like a flour tortilla, so I like to serve them more as a tostada base topped with cottage cheese and fresh herbs," adds Gerrie.
1 tablespoon flax meal
3 tablespoons hot water
3 cups almond meal
1 teaspoon kosher salt
½ teaspoon cumin
Zest of 1 lime (juice can be kept for plating)
2 teaspoons honey or maple syrup
1. Combine the flax meal and the hot water and allow to thicken for 3 to 4 minutes.
2. Meanwhile, in a medium bowl combine the almond meal, kosher salt, cumin, and lime zest and mix by hand, which will help release the natural oils from the zest. Then add the flax and hot water mixture along with the egg and honey.
3. Once completely mixed, use a small ice cream scooper or take 2 tablespoon-portions of dough and roll into balls. Dough can be stored in an air-tight container in the fridge for up to a week.
4. When ready to eat, heat a cast iron skillet to medium heat. Between two pieces of plastic wrap or parchment paper, flatten the dough balls into flat discs about 4 inches in diameter. Spray pan with a coconut oil or non-stick spray and cook each tortilla for about 1 1/2 to 2 minutes on each side.
Photography by Julia Gartland