Paleo Tortillas

   I thought today was Monday.....
   Turns out its Tuesday and I'm loosing touch with reality! :)  
   Adam was working all weekend, then yesterday (which was Monday, incidentally) we just got things done around the ol' homestead. 
   So, anywho, today I bring to you a simple recipe for a paleo tortilla. We do a "Taco Tuesday" night every few weeks here, and I am always happy to just pile all my taco toppings onto a mountain of salad. We were low on the leafy stuff though one day, and I thought it might be nice to have an alternative to my usual taco salad and actually have a vessel to carry my taco goodness in.
   I started searching the web for some good recipes, and they all had either cauliflower which I didn't feel like cooking, mashing and draining, or coconut milk, which I was out of, or one million eggs to make up for the crazy amount of coconut flour used (coconut flour is very absorbent!).
   Simple is my main objective in the majority of my recipes, so I just thought, "well, these will only be for me (we had regular, gluten free taco shells for the rest of the family), so I don't need to make a million of them, I'll just aim for 2-3!". And I set off on the task!
   The result was a simple, 3 ingredient tortilla that was bendy, but strong, and was totally satisfying!    

Paleo Tortilla

Ingredients:

• 3 egg whites
• 1/4 Cup water
• 2 Tbsp coconut flour
• Salt, pepper, or any other seasoning you want!

Method:

1. Whisk up the egg whites, then add the water and continue whisking until well combined
2. If you have something you can shift the coconut flour into the egg white/water mixture, then sift it in. If you don't, then simply place the coconut flour into a separate bowl, and whisk to break up any little lumps, then add it into the egg/water mix
3. Whisk together until smooth and combined
4. Put a large frying pan over medium heat, and put a little grease into the pan to warm (I've used olive oil, coconut oil, and even bacon grease)
5. Once the pan and the oil are warmed, use a 1/4 cup measure to scoop some of the tortilla batter out, and pour it into the pan
6. Pick up the pan and swirl it gently to spread the tortilla out
7. Let the first side cook for a minute or two. Gently lift up the tortilla to see the colouring and decide if it's done enough to flip over
8. Once flipped, the second side only needs a minute to finish up. Remove the tortilla from the pan, and place onto a cutting board while you finish with the rest of the batter

    That's it! I've made these a few times for a few different purposes. Once I added cinnamon to the batter, then once they were cooked I spread some almond butter in one of them, and rolled it around a banana! It was a great snack! 
   I've also added cayenne pepper to the batter, then I wrapped up diced leftover chicken, avocado, tomato, & onion. Yum!
   So, these are a blank canvas, really! Use them as you please! 
   Have a great Tuesday!