Sunday, October 19, 2014

Cultured Caveman PDX

We make our own grain free tortillas at the restaurant. They're cool because they hold up to heat and moisture and they're flexible and take on the taste of whatever you put in it. Like add blueberries and almond butter and you have yourself a crepe, or add carnitas and it's a taco!

It's our most requested recipe and we're kind of open source around here... after all... everything is a remix! Enjoy!!!

4 Eggs
1/2 cup Tapioca Flour
1 Tablespoon Coconut Flour
1 Tablespoon melted Coconut Oil

1. Combine all ingredients
2. Spread ¼ cup batter on pan and cook for 1-2 minutes each side (if you have a tortilla press... totes use it!)