Grain-free Spinach Tortillas

Grain-free Spinach Tortillas: A Busy Mom's Secret Weapon

As a working mom, time is my most precious commodity. Juggling work, kids, and a semblance of a social life leaves little room for elaborate cooking. That's why I'm constantly on the lookout for recipes that are quick, healthy, and versatile. These grain-free spinach tortillas have become a staple in my kitchen, and I'm excited to share them with you.

Forget those store-bought tortillas packed with preservatives and questionable ingredients. These homemade tortillas are not only healthier but also incredibly flavourful. The spinach adds a subtle sweetness and a vibrant green hue, while the cassava flour provides a delicate, slightly nutty taste. The best part? They're surprisingly easy to make, even on a busy weeknight.

Why I love these tortillas:

• Quick and easy: The entire process, from prep to cooking, takes less than 30 minutes.
• Healthy and nutritious: Packed with spinach, these tortillas are a great source of vitamins and minerals, and are free from grains, gluten, and refined sugars.
• Versatile: Use them for tacos, burritos, wraps, quesadillas—the possibilities are endless!
• Make-ahead friendly: The dough can be made ahead of time and stored in the refrigerator, saving you even more time.

Beyond the Recipe:

These tortillas are more than just a recipe; they're a testament to efficiency and mindful eating. In today's fast-paced world, it's easy to fall into the trap of relying on convenience foods, but this recipe proves that healthy and delicious meals can be made quickly and easily. It's a reminder that even amidst a busy schedule, we can prioritize our well-being and enjoy nourishing food. The satisfaction of creating something wholesome and delicious from scratch is unparalleled, a small victory in a day full of challenges.

This recipe is a testament to the power of simple ingredients and a little bit of creativity. Don't be intimidated by the seemingly long list of instructions—it's surprisingly straightforward. The beauty of this recipe lies in its flexibility. You can adjust the ingredients to your liking, experimenting with different fats or adding your favorite herbs and spices.

So, the next time you're short on time but craving a healthy and delicious meal, reach for this grain-free spinach tortilla recipe. It's a game-changer, especially for busy women like myself who want to feed their families well without spending hours in the kitchen. Enjoy!

Tips and Variations:

• Experiment with flavors: Add herbs like cilantro or chives to the dough for extra flavor.
• Spice it up: Incorporate a pinch of chili powder or cumin for a southwestern twist.
• Make it vegan: Replace the palm shortening with coconut oil or another vegan fat.
• Customize your fillings: The possibilities are endless! Use your favorite taco fillings, grilled vegetables, or even a simple spread of hummus and avocado.

These grain-free spinach tortillas are more than just a quick and easy meal; they're a reminder to nourish ourselves and our families with wholesome, delicious food, even amidst the chaos of daily life. Happy cooking!

Step-by-step

• Add the baby spinach and ½ cup of the water to a medium sauce pan over medium heat. Cover. Steam the spinach until just wilted. Remove from the heat.
• Add the spinach, the cooking water and the additional ½ cup water to a blender and puree until smooth and there are not bits of spinach visible. Set aside to cool slightly.
• In a large bowl whisk together the flour and the flax seed meal and salt.
• Add the fat and begin mixing together with your hands until its crumbly and sandy.
• Add the spinach puree, start with half and continue working with your hands. Add more of the spinach puree slowly, as needed. Continue to work with your hands. The dough will feel sticky at first, but as you work it, the flour absorbs the liquid and the dough should feel soft and pliable, not at all crumbly.
• Separate and roll the dough into 4-6 evenly sized balls and wrap in plastic while you are prepping everything, to keep them from drying out. (I find weighing the dough balls out give the best results. I make each tortilla ball around 60-65 grams for an 8.5 to 9-inch tortilla.)
• Place the dough ball between two sheets of parchment, gently press the ball down into a disc with your hand. Place the dough on a tortilla press or simply roll out by hand with a rolling pin, to your desired thinness. I do a combination of the press and the rolling pin to get to the perfect even thinness I prefer.
• Heat a cast iron griddle or pan over medium heat until evenly heated.
• Working with one tortilla at a time, peel off the top piece of parchment paper and carefully place the tortilla onto the hot pan, peeling off the other piece of parchment, slowly.
• Cook for a minute or less, until it starts to bubble just slightly and brown just a little, you don't want to overcook it through or it will get crispy, dry and won't roll as nicely.
• Flip to the other side and cook another minute or so until cooked. Checking often.
• Remove from the pan and place on a towel (or paper towel) lined plate and continue cooking the rest.
• Store the cooked tortillas, covered or wrapped in the fridge. Let come to room temperature and reheat on a griddle or pan until softened and warmed.
• Dough can be made ahead of time, up to a few days, be sure to let the dough come to room temperature before rolling out.