As you might have already heard, I’m trying to curb my grains. It started when I first went on a strict AIP diet a few years ago, the Paleo Autoimmune Protocol, which does not allow any grains whatsoever. So hard for me, a Red-White’n’Green Italian, born and raised on all things gluten. So, that’s when I started experimenting with alternative ways to turn out something resembling my favorite staples, like bread, pasta, pizza… And that’s how these super healthy Spinach Cassava Tortillas landed in my kitchen.
VERSATILE SPINACH CASSAVA TORTILLAS
One of the things I love the most about these simple and super quick tortillas is that they play so many roles at my table. Because I don’t’ just use them to make soft tacos, I also use them to make my favorite breakfast wrap, and as a base for a quick thin-crust pizza (a couple of minutes in a toaster oven and this tortilla is hyper crunchy). Then I also use them as all-purpose flatbread and pita substitute to wedge and dip in my favorite hummus… These are very busy tortillas! They rarely take a day off.
YOUR SHOPPING LIST
It’s a very simple list, and it’s all ingredients you’ll want in your pantry on a regular basis.
- Fresh Spinach
- Cassava Flour
- Golden Flaxseed(already ground, or you can grind it yourself)
- Avocado Oil
- Baking Soda + Cream of Tartar
- Himalayan Salt
TIP for those on strict AIP: if you have not reintroduced seeds yet, leave out flaxseed. The recipe will work without it. Just adjust the flour a little bit if the dough feels too wet.
HOW TO MAKE SPINACH CASSAVA TORTILLAS
It’s super easy and super quick. The first thing to do is wilting the spinach in 1/2 cup of water. Once cooled off, it goes into a blender to get liquified. As you can see, I’m using my trusted Vitamix. I’ve had this model for years, and I use it to make smoothies, frozen goodies, nut milk, even chickpea flour… You might not know this about me, but I’m thrifty. So, if I splurge on an appliance it’s because it’s 100% worth it.
After whisking all the dry ingredients in a bowl, add the avocado oil, the liquid spinach and knead it all into a ball. TIP: if the dough is too dry, add a little water, but just 1 teaspoon at a time. If it’s too wet, it will break easily and also get too sticky to work with.
Then divide the dough into 5 small balls.
Without a tortilla press, you can just use a rolling pin to roll each one out between 2 pieces of parchment paper into 6-inch circles.
Or you can get yourself an inexpensive cast-iron tortilla press like the one I’m using in this clip below and make foolproof, round tortillas in just seconds every single time. I’m so glad I got mine!
And that’s it! Now you’re ready to cook your homemade tortillas. Just let them go for 1-2 minutes on each side on a hot pan or griddle.
Before sharing the full printable recipe, watch this short video to give you an idea. This is why I keep making this recipe over and over again. I can make it even quicker and easier now that I have a proper tortilla press, but as you can see, even with a rolling pin I can get a batch ready in record time.
Spinach Cassava Tortillas
- 4 cups spinach fresh
- 1 cup cassava flour
- 1 tbsp flaxseed ground (leave out if on strict AIP)
- ¼ tsp Himalayan salt
- ¼ tsp baking soda
- ½ tsp cream of tartar
- ½ cup water
- 3 tbsp avocado oil
- Place water in a pot and bring to boil
- Add spinach and steam until wilted (30 seconds or so)
- Let spinach and water cool off. In the meantime, place all dry ingredients into a bowl and whisk together
- Add avocado oil to the dry ingredients and mix well
- By now, the spinach and water are barely warm. Add them to a blender and blend on high speed until completely liquified
- Add liquid spinach to the bowl and mix well with all the other ingredients, kneading them into a ball with your hands
- Make 5 individual little balls of dough and place them on a plate
- If you don't have a tortilla press, place each little ball of dough between two pieces of parchment paper and roll out into a 6-inch disk with a rolling pin. Repeat the same process 5 times
- Heat a pan on medium-high heat with no grease or oil. Once hot, place one tortilla at a time on the pan and cook for 1-2 minutes. Flip and cook the other side for the same amount of time. Continue cooking all tortillas and transfer to a cooling rack.
- Eat immediately and refrigerate the extra ones for up to a week
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