If you don’t have a tortilla press, use a rolling pin or a tall glass jar. Use a piece of parchment paper to roll these out so they don’t stick to your counter.
Ingredients
1 cup
Cassava flour
(for the tortillas)
1 tbsp
Coconut flour
(for the tortillas)
3/4 tsp
Sea salt, fine
(for the tortillas)
1/2 tsp
Baking powder, gluten-free
(for the tortillas)
2/3 cup
Water, filtered
(lukewarm; for the tortillas)
1/2 cup
Cilantro (coriander)
(packed; chopped; for the tortillas)
3 tbsp
Extra virgin olive oil
(for the tortillas)
1/2 tsp
Apple cider vinegar
(for the green sauce)
1 cup
Coconut milk, sweetened
(full-fat; for the green sauce)
1 cup
Cilantro (coriander)
(packed; chopped; for the green sauce)
1 1/2 tbsp
Lime juice (fresh)
(for the green sauce)
1/2 tsp
Sea salt, fine
(or more, to taste; for the green sauce)
2 cup
Arugula
(for garnish)
1 cup slices
Peach
(firm; cut julienne style; for garnish)
2 avocado(s)
Avocado
(thinly sliced; for garnish)
1/2 cucumber(s)
Cucumber
(thinly sliced; for garnish)
1 cup
Cilantro (coriander), dried
(chopped; for garnish)
Instructions
To make the tortillas:
Combine cassava flour, coconut flour, sea salt, and baking powder in a bowl. Mix well.
Add water, olive oil, vinegar, and cilantro to a high-speed blender and mix on high until thoroughly blended, about 30 seconds.
Add liquid mixture to dry ingredients and mix with a spatula to roughly combine. Finish by kneading a few times with your hands until a smooth dough forms.
Divide dough in half, then divide each half into 3 equal portions, forming little balls. Roll out each ball between 2 sheets of parchment paper to form a thin, round circle of about 6 inches in diameter. Insert a piece of parchment paper between each tortilla so they don't stick.
Heat a non-stick skillet over medium-high heat. Cook each tortilla, uncovered, until the bottom shows little golden spots, about 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side.
To assemble the tortillas:
Divide equally arugula, peaches, avocados, and cucumber between the tortillas.
Garnish with chopped cilantro and drizzle with green sauce. Bon appétit!
Notes:
Avocados
are a rich source of monounsaturated fatty acids which are SO important for heart health!
