2 Ingredient Spinach Tortillas (Vegan, Grain-Free)

• porții: 6 medium tortillas
• timp activ: 2 minutes
• timp total: 4 minutes

Ingrediente

1.25 cups chickpea flour

1.33 cups water, more as needed

1.25 cups/120 g packed fresh spinach leaves

Optional: 1/2 teaspoon fine sea salt, (more or less to taste)

Instrucțiuni

Step One: Make the Batter

In a blender, process, the chickpea flour, water, spinach and salt until blended and completely smooth, stopping to scrape down sides of blender once or twice, as needed. It will be the consistency of a green smoothie. (Note: a food processor is not recommended; it will not blend the batter smooth enough).

Transfer the batter to a glass measuring cup, a lipped bowl, or pitcher (for easy pouring); cover and let rest for at least 1 hour or for up to 48 hours.

Step Two: Heat a Nonstick Skillet / Nonstick Pan

Heat a medium, nonstick skillet (I used seasoned cast iron as my nonstick frying pan; a ceramic non-stick pan is another healthy choice) over medium-high heat. If you only have a large pan, you can use it instead of a medium size.

Step Three: Add the Batter

Pour about 1/3 cup (75 mL) batter into the pan, quickly tilting in all directions to cover the bottom of pan. Cook for about 30-45 seconds, until it is just golden at the edges. With a spatula, carefully lift an edge of the tortilla to test for doneness.

The tortilla is ready to turn when it is golden brown on the bottom of the tortilla and can be shaken loose from the pan.

Step Four: Flip the Tortilla

Turn the tortilla over and cook for 15 to 30 seconds, until it releases easily from the pan.Transfer the tortilla to a cooling rack to cool completely.

Repeat with the remaining batter, adjusting the heat as necessary between tortillas, stacking the cooled tortillas between sheets of waxed paper to prevent sticking.

Flavor and Variations

The finished tortillas are simply wonderful, ready for use in your favorite Tex-Mex dishes, wraps, and so much more.

Spices: Add 1/2 to 1 teaspoon of your favorite spice or flavoring, such as garlic powder, sriracha, onion powder, ground cumin, pepper, chili powder, or paprika.

Other leafy greens: Replace the fresh spinach with another variety of leafy greens, such as kale. Note that kale will only work with a high speed blender. A regular blender cannot break down the fibrous kale into a smooth batter.

FAQ

How should I store the 2-ingredient spinach wraps? Store the cooled tortillas in an airtight container in the refrigerator/ fridge for up to 2 weeks or the freezer for up to 6 months. To ensure against any sticking, layer pieces of wax paper, plastic wrap or parchment paper between the tortillas.

Can I replace the chickpea flour with a different gluten-free flour? No. This particular recipe will only work with chickpea flour.

In a blender, process, the chickpea flour, water, spinach and salt until blended and completely smooth, stopping to scrape down sides of blender once or twice, as needed.

Transfer batter to a glass measuring cup or pitcher (for easy pouring); cover and let rest for at least 1 hour or for up to 48 hours.

Heat a medium, nonstick skillet (I used seasoned cast iron; a ceramic non-stick pan is another healthy choice) over medium-high heat.

Pour about 1/3 cup batter into the pan, quickly tilting in all directions to cover bottom of pan. Cook for about 45 seconds, until it’s just golden at the edges. With a spatula, carefully lift an edge of the tortilla to test for doneness. The tortilla is ready to turn when it is golden brown on the bottom and can be shaken loose from the pan. Turn the tortilla over and cook for 15 to 30 seconds, until it releases easily from the pan.

Transfer the tortilla to a cooling rack to cool completely. Repeat with the remaining batter, adjusting the heat as necessary between tortillas, stacking the cooled tortillas between sheets of waxed paper to prevent sticking.

Note

Storage: Store the cooled tortillas in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 6 months. To ensure against any sticking, layer pieces of wax paper or parchment paper between the tortillas.

Variation: Replace some of the spinach with fresh herbs, such as basil, cilantro or parsley. Kale can be used in place of the spinach, however, the substitution works best if you have a high speed blender (the batter will not be completely smooth when pureeing the kale in a regular blender).