Ingredients

• 3 tbsp coconut flour

• 3 tbsp blanched almond flour
• 1 tsp arrowroot powder
• 1/2 tsp sea salt

• 1/4 tsp homemade Emeril Essence Seasoning
• 1/8 tsp dried oregano
• 5 egg whites (save yolks for making lemon custard)
• 1/3 cup plain unsweetened almond milk (or raw whole milk)

Instructions

1. Preheat griddle (or cast iron skillet) over medium high heat.
2. In a small bowl, mix together the flours, arrowroot powder and seasonings.
3. In a medium bowl, whisk together the egg whites and almond milk until well blended and slightly foamy.
4. Add the dry ingredients to the wet and whisk well until no lumps remain. The batter will resemble a thicker crepe batter, since this is essentially a tortilla-flavored crepe.
5. Allow batter to sit about five minutes, which will allow ample time for the griddle to thoroughly preheat. You'll know the griddle is ready when a couple of drops of water added to it's surface "dance."
6. (Sidebar: I'm not a fan of lukewarm tortillas – so a little trick I use to ensure everyone gets a nice hot tortilla is to rewarm them in the oven once I’ve finished making all of them. If you like this idea, then you'll want to preheat your oven to 250 degrees before you start cooking the tortillas.)
7. Add a small amount of coconut oil or butter to the preheated griddle or skillet. Then whisk batter again and add a spoonful or two of batter to the griddle. Work quickly and carefully, using the back of the spoon to spread the batter into a thin, even layer to form a 4-5 inch round tortilla. You want these to be just a tiny bit thicker than a traditional crepe, so they can stand up to being filled with heavy filling ingredients like grilled beef, poultry, fish and/or veggies.
8. Cook tortillas about 1-2 minutes until they begin to firm up. Then carefully slide a spatula under the tortilla and gently flip it over. Cook on the second side about 1-2 minutes.
9. Either stack the tortillas on a plate and keep them covered as you cook and skip to step #12.
10. Or if you prefer to use my oven-trick for ensuring hot tortillas, then place tortillas on a wire rack to cool, while continuing to make the remaining tortillas and then follow step #11 below.
11. Once you’re done making all of the tortillas, transfer them to a baking sheet and place in preheated oven to rewarm about 4-5 minutes.
12. Top these delicious tortillas with your favorite “fixins!” Yum!

Notes

Ingredients

• 3-4 slices of pastured, nitrate-free bacon, cut into small bit-sized pieces
• 2 small shallots, finely chopped
• 1 clove garlic, finely minced
• 2 tbsp white wine (or white vinegar)
• 16 oz frozen organic peas, thawed
• sea salt and freshly ground black pepper to taste
• 2 tbsp fresh organic parsley, finely chopped

Instructions

1. In a large skillet over medium heat, add chopped bacon and cook until it begins to crisp (about 5 minutes).
2. Add finely chopped shallots and cook, stirring occasionally, until they become transluscent (about 3-4 minutes).
3. Then add, minced garlic and cook one minute before adding the white wine (or vinegar) and stir to combine.
4. Last but not least, add the thawed peas and cook, while stirring, until cooked through (about 2-3 minutes).
5. Season with salt and pepper to taste. Top with chopped parsley.

Notes