Kids Recipe | Healthy spinach tortillas By elavegan.com
Chicken and Leek baked risotto a great baby food idea and family meal. Perfect kid friendly lunch or dinner#kidsrecipe #recipe #foodrecipes
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 cup chickpea flour also called garbanzo bean flour (120 g) 1/2 cup tapioca flour/starch (60 g) 2 oz fresh baby spinach leaves (60 g) 1 - 1 1/8 cup water (240-270 ml) 1/3 tsp salt etc etc etc etc etc
Instructions:
Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!
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