Paleo Tostadas

Paleo Tostadas

My sister-in-law and nieces are  AMAZING in the kitchen! So, when they suggest a recipe, I'm all over it. Not to mention, if it means Mexican food...yum!!

This recipe is for Paleo-inspired Tostadas. It took a few tries to get a thickness (or thinness, in this case) that had the taste and crispness that I like in a tortilla, but the end result was delicious! Top with your favorites - we added shredded lettuce, garlic-roasted chicken, tomatoes, cilantro and avocado.

Paleo Tortillas

(find the original recipe here:  

http://www.unrefinedkitchen.com/2012/03/26/tacos-with-paleo-tortillas/) 

Ingredients:
2 cups almond flour 

(to get the most out of your almond flour, combine one package of finely ground almond meal flour with home-ground almonds)

 2 large eggs
1 tsp. olive oil
1/2 tsp. sea salt
taco toppings of choice

Directions:

1. Preheat oven to 350 degrees.
 

2. Combine flour, eggs, oil and salt in a bowl and mix until well blended.
 

3. Roll out balls of dough between two pieces of parchment paper to desired thickness (1/8″ thick or so). Remove top layer of parchment paper and place bottom layer with dough onto a baking sheet. To achieve the "tostada" shape, place parchment over an over-safe bowl.
 

4. Bake at 350 degrees for 6-10 minutes or until desired “crispness” is achieved. Watch closely, since the edges will brown quickly if they are too thin. Top and enjoy!