I was seriously (and I mean seriously) skeptical about making these. I truly didn’t think that a paleo tortilla could be made that had both a good consistency and great flavor. I have never had success trying to make paleo tortillas, but my friend, Mary, swore by these. I gave them a shot and had to force my husband and son to stop eating them because they are for this weekend’s camping trip. They were just dipping them in avocado salsa while standing around the kitchen island.
This recipe is from http://www.thepaleosecret.com. It is wonderful! After you have made the batter, you want to take a large spoon (not a regular table spoon) and after putting a heaping spoonful on the parchment paper, use the back of the spoon and make circles from the inside out until it is the desired thickness and uniform (about 1/8 inch in thickness). I cooked these up for ten minutes, and they were tasty and still flexible. For reheating, just throw one into the microwave for 15 seconds. They come out soft, warm, and perfect!!!
For the breakfast tacos, I simply reheated a tortilla, put in scrambled eggs, avocado, pico de gallo, and that’s it!
Paleo Tortillas (makes about 10-12)
2 large green plantain, roughly sliced
4 small eggs or 3 “jumbo” eggs
4 tbsp arrowroot powder
2 tsp garlic powder
4 tbsp melted coconut oil
2 tsp lime juice
2 tsp chili powder
2 tsp sea salt
1/4 tsp black pepper
Preheat oven to 350. Place parchment paper on a large baking sheet.
Combine all ingredients in a food processor until creamy.
Take a large spoonful and place on the parchment. Use the back of the spoon and gently make smooth circles from the center to the outside until your tortilla is about 1/8 inch thick.
Bake for 10 minutes.
Cool for five minutes, and use a spatula to remove (this should be VERY) easy.