While I would love to claim that I created this recipe, I did not. The only thing I’ve done on my third try is add some flaxmeal, which makes it a bit more spongy and add a nutty flavour. However, both my version and the original recipe are wonderful the same day, freeze well, and are great heated up in a plain saucepan, when ready to use.
This recipe also makes great crepes or enchiladas… so yes, thank me for bringing it to your attention, if you haven’t already found it! 😉 These tortillas are soft and pliable and are delicious with Mexican dishes with the cumin. However, if you’re using it as a dessert crepe, omit the ground cumin, unless it’s complementary to the flavours of your dessert.
I’ve doubled the original recipe* to make more tortillas and freeze them. And although it may seem like a lot of egg whites (and yes, it is), it’s great to make these in advance and have them on hand for a delicious Mexican chilaquiles breakfast or lunch dish, for example.
(*I apologise for not linking to the original recipe, but I wrote this down in my recipe notebook and later never wrote down the source. However, if you do an internet search, you will find a number of Paleo sites with the same or similar versions of this recipe. )
- 2 cups egg whites
- 1/2 cup coconut milk
- 1/2 cup coconut flour
- 2 tablespoons flaxmeal (can be omitted)
- 1 teaspoon ground cumin
- 1/2 teaspoon coarse sea salt
- Mix all ingredients in a food processor or electric blender until smooth.
- Place a frying or sauce pan over medium heat until well heated.
- With a paper towel, oil the bottom of the pan.
- Remove the pan from the heat and spoon in enough of the tortilla/crepe mixture to cover the bottom in a thin, even amount.
- Place the pan back over the heat and cook for about 2 minutes before turning over with a spatula.
- Cook on the other side for another 2 minutes.
- Repeat on each side if necessary. (The tortillas should be slightly browned on both sides and fully cooked, but not burned, of course.)
- Repeat with the rest of the dough until all is used.
- Makes about 6, 8-inch tortillas/crepes, which are spongy and pliable.