Wheat Belly Tortillas Recipes

WHEAT BELLY TORTILLAS

Steps:

• Preheat oven to 375°F.
• Prepare a large baking sheet by lining with parchment paper.
• Add flaxseeds, almond meal/flour, and salt to a medium bowl and whisk together. Whisk in the eggs just until combined. Divide the dough into 4 equal balls.
• Using 2 pieces of parchment paper, roll each ball between pieces until 6" round. Place on the prepared baking sheet.
• Bake for 5 minutes, or until golden.

HONEY WHEAT TORTILLAS

Steps:

• In a cup, microwave water, butter and honey for a 30 seconds (enough to melt butter).
• In a bowl measure out your flour.
• Pour water mixture over flour and mix with rubber spatula
• Knead with hands. If dough is too dry add a little water, if too wet add a little flour. (however this shouldn't be necessary).
• Dough should form about 5 small balls. Set each one in the bowl.
• Cover with a damp cloth/ paper towel.
• Let rest 10 minutes.
• One by one, flatten each ball between your palms then set it on wax paper and roll out your tortillas as thin as you can.
• Heat up your griddle or skillet over low heat. Do not grease.
• Carefully peel your tortilla from the paper and place into hot skillet.
• Let sit in skillet for 2-5 seconds, then begin to flip repeatedly to prevent burning. Allowing about 5-8 seconds per side until dough becomes dull in color and small golden bubbles appear on the tortilla - this means they are ready!
• Remove from heat and enjoy them warm or let them cool.
• They can be refrigerator stored in air tight bag - Ready to use for all your favorite snack wrap combination. (If tortillas seem too stiff taken straight out of refrigerator, they can be microwaved for a few seconds to soften them again).
• Enjoy!