Ingredients
2 eggs
1 teaspoon paprika
1/2 cup shredded Monterey jack or cheddar cheese (Don't add cheese if on Candida diet}
1/4 cup almond flour
1-3 tsp water
Directions
Mix all of the ingredients in a blender to create a smooth batter.
Spray a griddle or skillet with olive oil and place over medium heat.
Once the skillet is well heated, pour the batter onto the skillet to create the tortillas, thinning the batter with a spatula if necessary.
Let the batter cook untouched until it is set on the bottom, then carefully flip the tortilla and cook the other side for a minute or less.
Wipe the skillet with a paper towel every now and then to prevent burning.
Nutritional Info
Casein-Free
Egg-Free
Gluten-Free
Vegetarian
Comments
These tortillas can be used to make quesadillas and burritos. Feel free to substitute other spices and cheeses. I highly recommend doubling or quadrupling this recipe in order to make a big batch at one time. To freeze the tortillas, individually set the cooked tortillas on wax paper and stack inside a gallon-size freezer bags. Bring the tortillas to room temperature before attempting to cook with them.
Servings
6-10 Tortillas
