Spinach Tortillas
I found this recipe in the forum. It was given by Om, who I asked via the forum if I could post it. I didn’t hear from her, but this recipe is just too good not to share. I changed it a little
bit.
I ate the tortillas with a little smashed avo, fresh tomato and shredded carrots. I am going to try making enchiladas next. When I do, I’ll post a picture. For now you can imagine a dark green flour tortilla, these are flexible and strong enough to hold fillings. Thanks, Om!
5 ounce fresh spinach, half a bag, roughly
¼ cup flax seed, finely ground
2 tablespoon
cilantro
2 teaspoon lime juice
1 tablespoon olive oil
pinch salt
1. Process all ingredients in the food processor until pretty smooth.
2. Spread the batter into 4 rounds onto teflex sheets. I found the easiest way to do this is to divide the batter into
four small mounds on the teflex sheets. Lay a clean gallon sized ziploc on top of one of the mounds. Use an offset spatula to spread the batter using a circular motion, it should be the thickness of a flour tortilla.
3. Dehydrate until the teflex can be peeled away, it took me 4 hours in our humid
climate.
4. Put directly on the screens and dehydrate until dry but still pliable. It took me another 4 hours.
These are fabulous!!!
9 reponses to "Spinach Tortillas"
1. I ended up with 4 small thin
I ended up with 4 small thin tortillas which only took a total of 4 hours to dry (removed from non-stick sheet and flipped after 2). Very tasty. When I make this again (and I will), I think I will double the recipe - hopefully I'll get about 5 slightly thicker, larger tortillas! Thanks VERY MUCH for the ziploc bag tip, btw!
2.
i have overdried them too. I just sprinkled a little bit of water on them and put them in a ziploc, that fixed them. But, I like the chips too. Please let me know how they do without flax. I assumed it was what helped hold them together.
3.
I made these last night and dried them too much; still the 'chips' that resulted were so flavorful, I can't wait to try them as pliable tortillas, but will also eat them regularly as chips. I am going to try it without flax and see how these spinach wrap-ups do. Thanks for sharing.
4.
can't wait to try this!
5.
Om, sorry I didn't wait long enough for you to respond. I was just so excited that they were soooooooooo good.
6.
These sound great! Plus, the lime will help to break down the calcium oxalate in the spinach and make it absorbable!!
7.
You're welcome! Can't take credit though...Give it up for Cafe Gratitude!
8.
Thanks for the recipe. I really like tortilla's when they are pliable. I make a lot of Alissa's corn tortillas for this reason, but tooth picks are always be needed.
9.
This sounds sooooooooooooooo good! Thanks for this!