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Paleo Sweet Potato Tortillas #diet #paleo

Paleo Sweet Potato Tortillas #diet #paleo

This was a last minute 'possibly this-could-work' sort of thought that jumped up on me directly amidst snooze time (otherwise known as my day by day mental stability hours) and made them consider everything evening – anxious to get in the kitchen after the children went down for the night to get tortilla testing! I am authoritatively I'm a nourishment nerd.

Presently as much as I worship, love, and wish to crush my face with corn tortillas on the day by day, these paleo sweet potatoes may be the following huge thing for me. Or on the other hand a major relationship. Fixation maybe.

I'll never not adore corn tortillas, I just won't. Be that as it may, swear on my mother's grave this basic, sans grain variant of a tortilla tastes absolutely amazzzzzing – particularly with fried eggs all settled inside, or as a turkey avocado wrap, or even simply warmed with a little ghee and cinnamon.

Paleo Sweet Potato Tortillas #diet #paleo

Also try our recipe : THE BEST HEALTHY AVOCADO CHICKPEA SALAD FOR SUMMER #diet #avocado

Ingredients :
  • 1 1/2 cup mashed sweet potato
  • 1/4 cup + 2 tablespoons tapioca flour
  • 2 tablespoons + 2 teaspoons coconut flour
  • 1/4 teaspoon salt
  • *optional spices to add: cinnamon, onion powder, garlic powder, paprika, cayenne

Instructions :
  1. Combine the mashed sweet potato, tapioca flour, coconut flour, salt, and any additional spices if desired. Mix well until a thick dough forms
  2. Scoop out 1/4 cup of the sweet potato dough and roll into a ball, then place on parchment paper (grease paper lightly for best results) and flatten until very thin, with uniform thickness throughout
  3. Heat a pan over medium heat (spray lightly with oil if pan is not non-stick). Once the pan is hot, carefully peel off the tortilla dough from the parchment paper and place into the pan. If the tortilla has any holes, quickly cover with a thin piece of extra dough over top and flatten slightly (being careful not to burn your fingers)
  4. Heat roughly 2-3 minutes, until the tortilla starts to ‘bubble’ slightly, flip and cook an additional 2-3 minutes
  5. Serve immediately or cool and store in the refrigerator or freezer for later use
Source : bit.ly/2FTvPYE

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