Part 1 is here if you missed it.
Well, it’s been a busy week putting up garden produce. I’ve picked and/or processed green beans, tomatoes, broccoli, grapes, peaches and apples this week. So I haven’t been baking to say the least. We had enough gluten-free, corn-free tortillas from last week’s batch that I didn’t tinker with my recipe since my last post. Feel free to flog me with a virtual wet noodle.
To make up for it, I’m going to post the recipe as I’ve developed it so far. I have frozen these before, and they do just fine. Keep in mind this is a work in progress. If you tinker with it, I’d love to hear how it comes out for you!
Flexitillas (make sure you say this with a Mexican accent: flex-i-TEE-ya. Sombrero optional.)
1 Cup Tapioca Starch
1 Cup Cooked Beans (Navy beans are high in calcium and the right color)
1 Cup Almond Flour
1 Tbsp Sugar
1 Tsp Salt
Put the dry ingredients in the food processor and run the machine until it purrs. (What, yours doesn’t purr? Ok, then just process until smooth. And then buy a cat.) Add some palm shortening – about 1/3 cup – and process again. You’re looking for it to turn into coarse crumbles. Add some water into the spout part of the food processor while processing and stop when the mixture starts to form dough.
Cook as usual by pressing out balls of dough in a tortilla press and toasting on a medium-high griddle.