Gluten free and pretty much free of everything else except sweet potato and an egg….
In the winter time, I pretty much crave quesadillas, which are really just round little carb festivals. I wanted a healthier alternative that I didn’t feel guilty bingeing on during these -4 degree days…. A regular whole wheat tortilla usually packs on 200 calories per serving and while these tortillas are some what comparable [around 150] the ingredients are way better for you!
I was raised in San Diego, California. Living in Ohio hasn’t exactly been a dream come true [except for finding my Prince Charming, of course…] and I have to say, it’s a bit depressing seeing all these screen shots of 80 degree weather, and beach pictures all over my facebook news feed, from my west coast friends while I’m over here in long johns, Under Armour and slippers trying to keep warm inside my own damn house. But, I digress…. instead of politely asking all my west coast friends to immediately cease posting gorgeous pictures of my hometown, I needed something that I myself could do to feel a little less Eeyore [the Winner the Pooh character? Anyone?] during the winter months.
What you need:
2 eggs [all natural, from free range]
1 fully cooked sweet potato [I use this method]
1 Tbs organic butter
1.25 cups of arrowroot powder
.25 cup of ground flax
.5 tsp of garlic salt
1 cup of water
Mix together eggs, butter, and sweet potato until the mixture is somewhat smooth. Next add the arrowroot, flax and salt [mixture will become pretty thick…] mix until everything is fully incorporated. Next add the water and whisk to combine until you have a runny batter. You may add more water, 1 Tbs at a time if you wish for your batter to be more runny [this may help with getting flatter tortillas]. Next heat a skillet on medium, and add 1 Tbs of olive oil to the skillet. Pour .5 cup of batter into the center of the skillet. I like to take a rubber spatula and smear the batter around so that I end up with a very thin tortilla. If the batter is too thick, it will come out more like a pancake. Once the tortilla can slide around easily in the pan, flip it and cook on the other side for 30 seconds- 1 minute. I was able to get 6-8 tortillas from this recipe. Enjoy!