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Instructions
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Preheat oven to 375F (convection bake is ideal)
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Line two or three cookie sheets with parchment paper. Drizzle on a light coat of macadamia nut oil to keep tortillas from sticking.
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Cut the cauliflower and beets into large chunks. Using a food processor, chop until they are a red mealy consistency.
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Put the cauliflower beet meal into a thin kitchen towel (like flour sack towels) or in paper towels and wring out as much moisture as possible.
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In a medium bowl, combine the wrung cauliflower beet mixture, almond meal, and eggs until you have a thick batter.
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Scoop about 1/4 to 1/3 cup of batter and place it on a quarter of the cookie sheet. Using your fingers, press the batter out into a smooth circle to create a thin small tortilla shape.
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Bake for about 8 minutes. Remove from oven and flip tortillas. They should be lightly browned on the bottom. Put back in oven for another 5 minutes. Remove from oven and let sit 2-3 minutes.
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When properly cooked, tortillas will bind together to create a nice little wrap for tacos, a substitute for pita bread for your favorite Mediterranean or Middle Eastern dish, or serve as naan with a yummy curry.
Recipe Notes
For filling see Nutritious Taco Meat, Beets 'N' Sweets Nachos, or Beet Street Chicken Tacos.
Restful Sleep
Sleep like a baby – wake up refreshed and ready to go! Dr. Amen’s formula eases you into sleep, helps you stay asleep all night, and wake up feeling great.
Dr. Amen’s Ultimate Guide To Gut Health ... Listen now on The Brain Warrior's Way Podcast.
Instructions
- Preheat oven to 375F (convection bake is ideal)
- Line two or three cookie sheets with parchment paper. Drizzle on a light coat of macadamia nut oil to keep tortillas from sticking.
- Cut the cauliflower and beets into large chunks. Using a food processor, chop until they are a red mealy consistency.
- Put the cauliflower beet meal into a thin kitchen towel (like flour sack towels) or in paper towels and wring out as much moisture as possible.
- In a medium bowl, combine the wrung cauliflower beet mixture, almond meal, and eggs until you have a thick batter.
- Scoop about 1/4 to 1/3 cup of batter and place it on a quarter of the cookie sheet. Using your fingers, press the batter out into a smooth circle to create a thin small tortilla shape.
- Bake for about 8 minutes. Remove from oven and flip tortillas. They should be lightly browned on the bottom. Put back in oven for another 5 minutes. Remove from oven and let sit 2-3 minutes.
- When properly cooked, tortillas will bind together to create a nice little wrap for tacos, a substitute for pita bread for your favorite Mediterranean or Middle Eastern dish, or serve as naan with a yummy curry.
Recipe Notes
For filling see Nutritious Taco Meat, Beets 'N' Sweets Nachos, or Beet Street Chicken Tacos.
Restful Sleep
Sleep like a baby – wake up refreshed and ready to go! Dr. Amen’s formula eases you into sleep, helps you stay asleep all night, and wake up feeling great.
Dr. Amen’s Ultimate Guide To Gut Health ... Listen now on The Brain Warrior's Way Podcast.
