ALKALINE CAULIFLOWER CHIA SEED TORTILLAS

 

 Are you ready for Delicious?

 

 

 

 

Oh boy! If you love to be in the kitchen as much as I do, and you love to cook, and create healthy meals then you've come to the right recipe blog! This was fun, and a bit of a challenge, but it worked. They are healthy and alkaline too! You are going to want to pre-heat the oven to 375. I would recommend having some parchment paper handy. In a separate cup, take your chia seeds and soak them in water until
they gel up to the consistency of egg whites.
You should have the amount of approximately 2 eggs. I was out of parchment paper so I brushed some coconut oil over the pan. You can use non-stick spray too if that's all you have. First you break up a head of cauliflower and put it in the food processor. I processed half, and then the other half. Pour it into a sauté pan, and cook it over medium heat. You don't need to add any oil. Just cook it until you see it turn a slight brown. Then set it aside and let it cool. Once it is cooled you will need to use a cheese cloth. Put small portions of the cauliflower into a cheese cloth and squeeze out all of the water. Believe it or not, there is a ton of water inside it.

Get it as dry as possible. When finished with all of the batch you should see it looking more like a dough.  Mix it with the chia seed gel, and squeeze a lime into it. Add a sprinkle of salt and pepper to taste. When the oven is ready, spoon out the mixture and spread to the desired size of tortilla you would like. Bake for 15 minutes. I had to do 2 batches. Pour a tbsp. of coconut oil into a sauté pan and cook to desired browning. Flip it and set onto a serving dish. Continue until you have finished with all of them. Fill them with desired filling. I used a delicious veggie quinoa filling with salsa and green onions.

1/2 cup chia seeds

 1/2 cup filtered water

1 head of cauliflower

 1 squeeze of lime

 1 tsp. Himalayan sea salt 

 1 tsp. Ground black pepper

1 to 2 tbsp. coconut oil