(Sorry about the picture, will try to have a better one up soon)
I made these out of desperation, I didn’t want to eat corn tortillas but I did want to make some chicken enchiladas. I had seen that people were making tortillas out of coconut flour, eggs or almond flour but all of the recipes that I found were done by making them in a small pan like a crepe…..one…at…a…time. Not very time efficient but it does preserve the round shape we are used to. I decided to forgo the round shape, and do something much easier!
1/4 c. water
1 t. salt
1/2 c. chard or kale (loose chopped like big pieces of lettuce, doesn’t need to be exact)
2 T. coconut flour, sifted
Place the first 4 ingredients in the food processor (you might be able to get away with a blender if you don’t have a food processor), sift in the coconut flour, process until the chard is flake sized. Now prep the cookie tray by rubbing water over the surface, just wet your hands and rub water on the tray. Place a piece of parchment the size of the pan surface over it and press it into the water (this will secure it so the egg mix won’t all run under the paper) now use fat of choice (bacon fat for mine) to grease the parchment. Pour egg mix onto prepped cookie tray and bake at 350 for 10 minutes, take out of the oven and allow to cool. When cool enough to handle flip over on the tray and peel off parchment, cut into desired shapes and sizes. Use this in my Primal Enchiladas in place of tortillas!
NOTE: My baking trays are from a restaurant supply store and sized @ 17″x13″, if yours are smaller you may need to adjust. Just make sure the mixture is thin and covers the whole tray but not much more than just covers the whole tray.