This is one of my favorite recipes that I make every week. Try it out, I am sure that you will end up adding it to your favorites list as well.
1. Rinse cashews and add to high powered blender along with remaining dressing ingredients. Blend until creamy.
1. In medium sized bowl combine coconut flour, psyllium husk, salt, nutritional yeast,
baking powder, flaxseed and garlic powder.
2. Make a well in the center and slowly add the warm water, stir until combined.
Note: It will
appear quite moist at first but don’t worry it will thicken up.
3. After the mixture is combined it is time to use your hands and start kneading. Knead for
about 1 minute. As you knead, you’ll notice the dough will stick together more and form
a ball.
4. Let the mixture rest 15 minutes.
5. Preheat oven to 375 F.
6. Divide into 4 portions. Place the dough between two pieces of parchment paper and use
a rolling pin to roll into ¼ inch thickness into a tortilla shape. The tortillas will shrink up a
bit as they cook.
7. Lay a sheet of parchment paper on a cookie sheet and place one tortilla on top.
(If you
can fit two that’s great! Just make sure the tortillas don’t touch each other or they won’t
bake properly)
8. Bake for 10 minutes on the bottom rack of the oven. Flip and bake for another
5 minutes.
9. Cool for 5 minutes. Add your favorite toppings and enjoy!
