Tag Archives: tortilla

Simple Paleo Tortillas

Paleo Tortillas | stupideasypaleo.com

Are simple Paleo tortillas really possible?! If you’re looking for a really easy Paleo version of a flour tortilla (or a crepe), look no further.

These are foolproof and are much more flexible than other Paleo tortillas I’ve tried before that mostly use coconut flour as a base. I had a huge bag of arrowroot powder to use up (a gluten-free flour alternative) so this fit the bill.

These Paleo tortillas hold up to folding or rolling and can be used in sweet or savory applications, and it’s easy to make a double or triple batch in advance and save them for upcoming meals. They’re also perfect for making up some tasty lunches on the go, and word on the street is that the kiddos love them.

I tested these to see how well they’d freeze. I rolled the tortillas up, froze them, and they thawed flexible and easy to fold!

Simple Paleo Tortillas
Prep time: 
Cook time: 
Total time: 

Serves: Three 8″ tortillas
 

Ingredients

Instructions
  1. Crack the eggs into a medium-sized bowl and whisk in the melted ghee and water.
  2. Add the dry ingredients—arrowroot, coconut flour and salt—and beat well to combine.
  3. In a small (8″) skillet over medium heat, pour in about ⅓ of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
  4. Cook for 1 minute on each side.
  5. If saving for later, cool completely and store in a plastic bag or airtight glass container.

Notes
You can substitute tapioca flour for the arrowroot.

 

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Paleo Tortillas | stupideasypaleo.com

Questions about these Simple Paleo Tortillas? Leave them in the comments below!

Sweet and Savory Blueberry Tortilla

Sweet and Savory Blueberry Tortilla | stupideasypaleo.com

Blueberries and eggs were meant to be together! This is a riff on a Spanish tortilla – a cooked egg dish with potatoes and onion. Instead of those traditional ingredients, I used the technique of making a tortilla and simply added blueberries, coconut aminos and a few spices, and the result was a little bit sweet, a little bit savory.

If you’re going to make a tortilla, be sure to keep the heat low enough to keep the eggs from burning, and you need some cojones when it comes to flipping the eggs! Confidence is key! The pan will be hot, so don’t burn yourself, silly…but don’t hesitate either. You want the tortilla to come out in one beautiful round piece of eggy heaven.

The coconut aminos really add that savory, umami flavor but if you don’t have them, you could just use a dash (1/8 tsp) of salt though it won’t be the same.

Prep time: 5 min     Cook time:  15 min    Makes: 1 serving

Ingredients for Sweet and Savory Blueberry Tortilla

Directions for Sweet and Savory Blueberry Tortilla

  1. Crack the eggs into a bowl and scramble with the coconut aminos, cinnamon and pepper.
  2. In a small nonstick skillet over medium heat, add the ghee or coconut oil.
  3. Pour the eggs into the pan and allow to cook for 2-3 minutes undisturbed. Sprinkle the blueberries onto the eggs.
  4. Cook for about 6-8 more minutes on low. Throughout that time, using the edge of a spatula, lift up the tortilla (eggs) and allow some of the liquid eggs to flow underneath. When most of the egg is cooked through, you’re ready to flip the tortilla.
  5. You need confidence here!! Remove the skillet from the heat, and put a small plate upside down on top of the skillet. Quickly flip the skillet over and the tortilla should fall out onto the plate. Be careful not to burn yourself!
  6. Now, slide the tortilla back into the skillet and cook for another 2-3 minutes.
  7. Eat. That was exciting, wasn’t it?!