Recipe (gluten-free, corn-free, rice-free, soy-free, casein-free, egg-free)
INGREDIENTS
3 cups quinoa, rinsed then soaked for 8-24hours
1/2 c green split peas, rinsed and soaked with quinoa
1 1/2 cups water
2 t salt
1/2 cup grape seed oil
1/4 pack stevia or just a large pinch
INSTRUCTIONS
- Drain quinoa and peas, give a quick rinse and blend on high with the water, oil, stevia and salt until smooth @45sec.
For pizza stone
- Heat pizza stone while preheating oven. 400 degrees. When stone is pre-heated, brush the stone with ghee or coconut oil. Cook 3-4 tortillas at a time about 7-10 min each side. The finishing product should be slightly toasty. (the first batch will cook very fast, but then cooking time will even out to about 7-10min each side)
- To flip these tortillas use a thin wire spatula. You may need to add some downward pressure on the spatula to loosen tortilla before you can flip.
- Pour about 1/3 cup each tortilla. Use a rubber spatula to smooth the tortilla out in a round motion- quickly so they begin to get a thin smooth crust as they start to cook.
- Brush stone with a little oil before a new batch.
For Frying Pan
- 1. On medium/low heat, pour 1/3- 1/2 cup into the frying pan and use a spoon in a circular motion to thin it to a tortilla
- Flip after 5 minutes
- Repeat with the rest of the batter, coating the pan with oil every few tortillas
Sumedh
Nice recipe! Great touch with using the pizza stone. I’ll try this later this week. I heard you say in your video that ghee is dairy-free. It’s in fact made from heating butter until it clarifies, so it is a dairy product. Just wanted to let you know. Thanks for posting the recipe!
coreneedsnyc
Hi and thank you for your comment! Yes, you are correct. Ghee is a dairy product, but it is casein-free. That is what we meant to say. Enjoy the recipe and let us know how it turns out.