When I was on AIP (Autoimmune Protocol) cassava tortilla’s were a staple. They are a great substitute for bread or taco shells or really anything you can dream up. They are also great with a little maple syrup and fruit along with a sprinkle of cinnamon for a sweet treat.
This recipe adds chia seeds to mix things up a bit but the chia can be left out to make AIP compliant. You can also add any seasonings or flavors you like to the base recipe to keep it interesting.
These Cassava Chia Tortillas will become a staple no matter how you decide to make them because they are super easy and so good!
LOVELY INGREDIENTS FOR VIBRANT HEATH:
Cassava: is high in Vitamin C which is great for the immune system as well as building collagen in the body. It is also a good source of fiber and antioxidants including anti-inflammatory phenolic compounds.
Chia Seeds: are high in antioxidants, minerals, fiber, and omega-3 fatty acids. They are also a good source of calcium, phosphorus, and magnesium and in addition are a great source of fiber.
- 3⁄4 cup cassava flour
- 1⁄4 teaspoon sea salt
- 2 Tablespoons chia seeds
- 2 Tablespoons olive or avocado oil
- ⅓ cup water + 2 Tablespoons water (add more water as needed)
- In a bowl mix cassava flour, sea salt and chia seeds. (omit chia for AIP)
- Add olive or avocado oil and ⅓ cup water. Add an extra Tablespoon of water at a time, as needed until you have a workable dough.
- Mix well with a fork. Then, use hands to bring together into a dough ball.
- Roll small amounts of dough into 6 to 12 round pieces. Use a tortilla press or a rolling pin to flatten. For extra thin, press and then role. Note: When rolling out tortillas use parchment paper or 1 liter bag cut into 2 halves to avoid sticking.
- Heat a cast iron skillet and carefully place the tortilla into the skillet. If you don't have a cast iron skillet any will do but you may need to oil your pan to avoid sticking. The easiest way to do this is remove the top piece of parchment paper or plastic bag, flip the tortilla over into your hand, remove the second piece of plastic and then drop into the pan. This method helps prevent tears in the raw tortilla.
- Allow tortilla to cook for a minute or so then flip. You want to make sure the tortilla starts to brown slightly before flipping. Tongs work well for flipping, or a spatula can be used.
- While one tortilla cooks, work to press and roll out another so as soon as you remove one you have another ready to go in the pan.
- Continue this process until all tortillas are cooked.
- These keep great in the refrigerator or freezer.
- Place a small piece of parchment paper between each tortilla before storing to avoid sticking.
In Love, Health + Gratitude,
Katie