1 tablespoon melted lard (cooled), palm shortening, olive oil or other liquified fat of your choice
1 cup tapioca starch/flour
1/2 cup flax meal
2 tablespoons coconut flour
1/2 teaspoon gluten-free baking powder
1/2 teaspoon sea salt
lard, olive oil or coconut oil for frying
Whisk the eggs, egg whites and water in a medium-large bowl. Drizzle in the 1 tablespoon of melted lard (or other liquified fat) while whisking.
In a separate bowl, combine the tapioca starch/flour, flax meal, coconut flour, baking powder and salt.
Mix the dry ingredients into the wet ingredients and whisk thoroughly until combined and smooth. The batter will be very thin – much thinner than pancake batter.
Heat a crêpe pan or medium, flat-bottomed, non-stick skillet on medium-high heat.
Melt a small amount of lard on the surface.
Pour about 1/3 cup of batter on the hot pan surface. (I used a 1/3 cup measuring cup)
Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom and you have an (approximate) 8-inch tortilla. You will have to work quickly.
Cook for 1-2 minutes on the first side.
Flip and cook another 30 seconds to 1 minute on the second side. (Don’t overcook the tortillas if you want them to stay soft and pliable)
Makes 8 paleo tortillasNOTES:
I used a crêpe pan to make the tortillas but I also made a few of them in my regular non-stick pan and they were fine.
I greased the pan for the first tortilla but did not need much for subsequent ones because the pan was seasoned and there is enough fat in the batter.
*The ingredient list shows 1/2 to 3/4 cup of water simply because it is easier to add water than to adjust the recipe if you have a batter that is too thin. In my experience the 1/2 cup of water makes for thicker, more corn tortilla-like paleo tortillas. The extra 1/4 cup of water can be added if your batter seems too thick and your tortillas are not thin enough. When I made them with the increased amount of water the end product was more like a crêpe. They actually tasted good and I kind of liked the texture for more of a sweet crêpe recipe whereas the thicker ones seem better for Tex-Mex recipes and wraps. It’s a personal choice and you will figure our what works best for your technique and taste.
For those of us with dairy allergies or those that choose to eat a Paleo diet, giving up cream can be a real heart breaker because it is a real comfort food and just ads that smooth desirable texture. Well don't despair, here is a great substitute that will satisfy that craving for smooth cream while keeping to your vegan ways.
How to Make Raw Cashew Cream
1 cup raw cashews (whole cashews, not pieces)
fresh, filtered water
Rinse the cashews well, place in a bowl with enough water to cover them by about an inch. Cover the bowl and soak the cashews for a MINIMUM of two hours but preferably overnight.
Drain the cashews, rinse under cold water and place into a food processor or high-speed blender with one cup of fresh, filtered water.
Process on high for several minutes, stopping to scrape down the sides, until you have very creamy texture. (It may take some time.)
Makes about 1 1/2 to 2 cups raw cashew cream.
For a thicker consistency, more akin to ricotta cheese, I suggest using half a cup of water and adding more if needed depending on your desired result.
How long can you store cashew cream?
You can store cashew cream in the refrigerator for about 3 days or in the freezer for six months.
After making these, you can just change the cooking time for your liking as to consistency, they hold together as sandwhich thins, can be baked crispy for chips, can bake them a little less so they are flexible to make sandwhiches, or you can make a pizza crust with it
2 Cups of Almond Flour
2 Large eggs
1 Tsp olive oil
1/2 Tsp salt
Preheat oven to 350 degrees Farenheit
Combine all ingredients in a bowl and knead like a dough
Place parchment paper on a baking sheet or use a nonstick one and roll out the dough as think or thick as you like (You will have to adjust cooking time for your desired thickness, you can tell when its done by touching it and seeing if its to your liking)
I made mine about 1/8 inch thick and baked it for 8 minutes and it was perfect
Enjoy on many things just leave me some comments on what you use them for
*******You can just use this recipe as a base, Add spices, herbs, or any flavors you want. Get inventive and get out of your box a little, who is scared of a little flavor?*********
3 days before my 30th birthday I had to put down my precious dog Oliver after fighting pancreatitis for two weeks. He had been to many doctors trying to find out what was wrong with him as he had a lot of medical issues. He was diagnosed with epilepsy at 2 years old and was put on several seizure medications to try and keep the occurrence of his seizures to a minimum. That was pretty well controlled. Then he started getting very over weight from the seizure medications and was developing terrible rashes all over his belly. He also had hip dysplacia and two torn ACLs. It seemed as though the medical issues would not stop for my poor baby. I just kept spending small fortunes at the vet. I cherished him so much that it really was not an option. Well his last illness, pancreatitis, was the one that I could not overcome no matter how much money I spent. It cost me $15,000 for the two weeks he was in the hospital and I still lost him. This is one of the last pictures I took with him while visiting him at the hospital.
I was an emotional disaster losing him and my husband got me another puppy 3 days later on my birthday which I still have and love but the new puppy, Deuce, is no replacement for my Oliver. I am really struggling to let go. He died September 2nd 2013 and I still cry when I think about him. I am working now with a therapist and she has me writing in a Grief Journal. I have been dreading it because it is hard enough to think about him, let alone write in great length about my feelings about him.
I just did my first few entries and totally lost it. And yet I do feel a little better. I started off pretty bad but seem to feel better as I continue. I am done writing for today but am hopeful that this helps me to let go of the pain. I don't want to let go of the memories of my good boy, just the pain of losing him. I hope putting my thoughts on paper and finally opening up about my grief helps me. I have kept the pain inside because I feel almost embarrassed that I am so upset over the loss of my dog. But I cannot help that I loved him so much. I feel like I lost a child. I don't have children so I cannot compare that love but I am incredibly broken. Perhaps people will find me ridiculous but I am just trying to feel better.