Move over almond and coconut flour, there is a new flour alternative on the market that is being used for some INSANE CREATIONS – – case in point, Fork & Beans Paleo Chocolate Tortillas below! We will give you a moment to shout your excitement to those around you.
This recipe was brought to life thanks to the wonder that is Otto’s Cassava Flour – a 1:1 grain-free replacement for wheat flour, and made from dried and ground-up yuca. The consistency is incredible, and the flavor is light, making it an all around perfect wheat flour replacement.
Partner Paleo-friendly products like Otto’s Cassava Flour with talented recipe creators like Cara of Fork & Beans and you have some magic going down. I can’t wait to see what other creations our favorite bloggers come up with as Otto’s Cassava Flour becomes the flour of choice by many!
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Stacy was one of my very first blogger connections way back in the day when I first started Fork & Beans. Though our eating styles vastly differed (I focused mainly on a plant-based, gluten free diet and Stacy was Paleo), I loved how we were able to see through our differences and find common ground: that we were two women seeking health for our individual bodies, able to appreciate a lifestyle different of our own.
Since starting my site 3 1/2 years ago, my diet has changed a bit, especially once I was diagnosed with Candida and needed to revamp my approach to beans and grains, inevitably contributing to my need for animal protein in small portions. Though I was never a vegan, I found at one point in time that my body responded best to a plant-based diet. But just as our bodies do, mine evolved and shifted, forcing me more into a balanced approach of eating simply for the sake of healing my poor, beat up gut.
At Fork & Beans you will never hear me tell anyone to eat the way I do. I choose this path because it works for my body at this point in time, and I fully acknowledge that our bodies change. Who knows where my diet will be next year- but what you can be assured of is hearing my enthusiasm for food, one that withstands my food allergies, so much so that I make it a point to be as creative as I possibly can with my dinner plate. Being gluten, egg, and dairy free doesn’t quiet my brain; in fact, it only encourages me to see food differently in a fun, new way.
Limiting your grains or even not being able to have them at all gets you thinking (and at times obsessing) about your favorite foods that are now off-limits. Tortillas are a weakness for me and ever since I went gluten free the journey of finding the perfect substitute became nonexistent. Nothing was ever close enough. That is, until I found this grain free flour and created this (egg free) Paleo Tortilla recipe. New worlds were opened because of it (and this is the one recipe that has taken over my Instagram—just sheer tortilla madness!) and it has become my lifelong mission to think of as many tortilla flavors as I possibly can before I croak. Hence Paleo Chocolate Tortillas (that make the tastiest Dessert Quesadillas, by the way). Just add almond butter, sliced bananas and a drizzle of raw chocolate syrup and dessert is served.
You can check out this video for visual help on how I made the tortillas, but just remember that the most important aspect of making this recipe is using your sense of touch to see if you have enough flour or water to create a perfect dough. Use those fingers to blend the dough, making sure that it is neither wet nor dry. It should not stick to the surface (that means it is too wet and you will need to add a little more flour); it should not be brittle-looking when you rolling it out either (that means it is too dry and you will need to add a little more water to the mix to get the right consistency). They should not be hard when cooked but perfectly pliable. If they aren’t bendable as you remember a gluten tortilla is, that is most likely because 1). You did not roll them out thin enough; or 2). You left them on the pan for too long.
Have any questions? You can always find me over at Fork & Beans! Namastasty, Cara
Ingredients
- ¾ c. Otto’s Cassava Flour
- ¼ c. unsweetened cocoa powder or raw cacao powder
- 6-8 Tbsp. warm water
- 2 Tbsp. mild flavored oil of choice (we love avocado oil!)
- 1 heaping Tbsp. honey or maple syrup
- pinch of sea salt
Instructions
- Whisk together the flour, cocoa powder and sea salt in a medium bowl. Add the oil, honey and water, starting with 6 tablespoons initially. Mix until a dough is formed. Add more water by the tablespoon if still too dry (you should not exceed 8 tablespoons). Use your hands at this point to determine the consistency.
- Continue to knead the dough with your hands until smooth. Divide into two dough balls. Divide each ball into three even balls.
- Heat a nonstick skillet over medium-high heat.
- Between two pieces of parchment paper, gently roll out each dough ball until thin. See this video for the complete tutorial. Place on the skillet and cook until bubbles form on the top (approx. 1 minute). Flip over and cook another 30-60 seconds. Place in a tortilla warmer to keep.
- Notes: These tortillas are best eaten immediately but can be wrapped, refrigerated, and warmed up for the next day. Freezing is not the best option.
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2015/04/me7b.jpg[/author_image] [author_info]Native of Los Angeles, Cara is the cookbook author and face behind the site Fork & Beans, a place dedicated to all allergen-friendly recipes with a serious creative twist. Want to get more wacky ways to look at kid-friendly food? Be sure to follow Cara on Instagram! You can also find her on Facebook and Pinterest.[/author_info] [/author]
