Ingredients:
1 cup almond flour
1 cup tapioca flour
1 cup canned coconut milk
1/2 cup olive oil
1/2 tsp salt
Instructions:
- Combine all ingredients in a bowl, whisk together well.
- Spray desired pan size for tortillas with cooking spray and pour a little of the batter in the center of the pan. Tilt the pan in a circular motion to coat the bottom of the pan with the batter evenly. Over medium low heat cook tortilla. Use a spatula to make sure sides don’t stick to the pan. When ready flip and cook the other side.
- Top with desired toppings or use for enchiladas…
Tortillas can be a little oily, when removing from pan I cool on a paper towel. Store in fridge for up to 5 days.
