1/4 Tbsp(s)
2 Tbsp(s)
1/2 cup(s)
1/4 tsp(s)
1/2 tsp(s)
6 Tbsp(s)
1/2 tsp(s)
2 Tbsp(s)
1/4 cup(s) blanched
1/2 tsp(s)
1/4 Tbsp(s)
1/4 Tbsp(s)
2 Tbsp(s)
120 g
1.5 g
2.5 g
30 g
26.25 g
3.75 g
Preheat oven to 375 degrees F.
In a medium bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients. Add wet ingredients to dry ingredients and whisk well.
Divide batter into four portions.
Drop batter balls onto a greased unbeached parchment paper lined cookie sheet. Press another piece of greased parchment over dough and flatten, rolling out to 1/8 inch thickness. Peel off top parchment and transfer to oven. Bake for 8 minutes.
Store tortillas at room temperature in a glass storage container with rounds of parchment between each.
Serving size:
Calories: 133.1
Omega-6 / Omega-3 ratio: 1 : 1
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