SPINACH TORTILLAS | GLUTEN-FREE, HEALTHY, VEGAN RECIPE #Glutenfree #HealthyRecipe

I use chickpea flour and custard flour to make these solid spinach tortillas. This flour blend is totally stunning and the tortillas dependably turn out incredible. They never adhere to my skillet, they never burst, they can be rolled and collapsed perfectly and they are hypersensitivity benevolent (without wheat, sans corn). They are besides protein-rich (in view of the chickpea flour) and sans grain.

We as a whole expertise sound spinach is. It contains nutrients, minerals, cancer prevention agents, and phytonutrients. Children typically don't care for greens (I mean I get it, I didn't care for greens too when I was a child). Adding spinach to these tortillas is basically boring! Particularly on the off chance that you fill the wraps with different fixings like veggies, rice, vegetarian cheddar and so on. I genuinely don't taste the spinach by any stretch of the imagination. Also, in the event that you should taste it, at that point basically utilize less spinach next time when you make these spinach tortillas. With time you can include more spinach and this will consolidate more greens into your very own eating routine and your child's eating regimen.

It takes just 5 minutes to set up the player, as you simply need to blend chickpea flour (likewise called garbanzo bean flour) with custard flour/starch, crisp spinach, water, and salt to taste. I just put all fixings in my sustenance processor or blender and blend until the hitter is smooth. At that point pour a portion of the player in a skillet and cook every tortilla for 2-3 minutes. The hitter never adheres to my container (I utilize a non-stick skillet) and I have made this formula no less than multiple times (dead serious).

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Ingredients

1 cup chickpea flour also called garbanzo bean flour (120 g)
1/2 cup tapioca flour/starch (60 g)
2 oz fresh baby spinach leaves (60 g)
1 - 1 1/8 cup water (240-270 ml)
1/3 tsp salt

Instructions

Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!

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