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There are many recipes available that cut up pre-made tortilla shells and throw them in a fryer. This recipe is 100% from scratch.
I've been playing around with this recipe for a while and it's actually a good one for making homemade tortillas, tortilla chips or pita chips. Let's start with the dough: 3/4c of cassava flour + 1/3c on the side to sprinkle down before pressing or rolling out the dough 1/4 tsp sea salt 2 tbsp + 2 tsp of olive oil 1/3c + 1/4c warm water You can add additional seasonings to taste. For pita chips I like to add Italian seasoning, cayenne pepper, and black pepper. For tortilla chips I add some lime juice. Mix dry ingredients then add wet ingredients and kneed. The dough will start off a bit sticky but give it a moment because cassava dries out quickly. As you kneed the dough if it remains too sticky sprinkle additional flour until it doesn't stick to your fingers. Sprinkle flour on counter top or table where you will flatten your dough next. When ready, flatten dough (you can press it with your finger tips then thin it out with a roller). To make pita chips keep the dough thicker when you roll it out. For the tortilla chips you just roll the dough out thinner. You can cut the pieces into any desired shape. Throw 'em in a fryer or the oven until golden and enjoy. Baking: Set oven at 425 degrees F. Bake and flip until both sides are crisp and golden. Frying: Drop pieces into hot grease (of choice) fry until crisp and golden. Lay out on towel or cooling plate to drip off excess oil. Enjoy with hummus, salsa, or any other dip of choice.
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These are so yummy. Let's get baking!
Note: Mix dry ingredients in one bowl and wet ingredients in another. When both bowls have been prepared, mix wet ingredients with dry slowly as you whisk together. I used a 9inch round pan to bake in but use whatever shape of pan you see fit. ½ cup melted vegan butter 3 teaspoons vanilla extract ⅓ cup non-dairy unsweetened almond milk ½ cup granulated cane sugar 1 cup all-purpose flour ¾ cup cocoa powder ¾ teaspoon baking powder ¼ teaspoon salt *Feel free to add peanut butter, chocolate chips, nuts, or whatever else you'd like to make it your own. *If you like crispy edges...these have major crispy edges. The consistency will get fudgy to the point where you can ball up the batter with your hands. After all is mixed, place in a greased/floured bake sheet, press lightly to spread, and bake at about 325F for 35- 40mins (depends on oven). Other method is to check brownies at about 30 minutes to see how they're coming along (poke em with toothpick). Enjoy! This recipe is inspired by Bob's Red Mill Sweet Rice Flour.
You'll need - 1 cup of sweet rice flour 1 cup of sugar 1 tsp of baking powder 14 ounces of canned coconut milk 1/2 cup of applesauce 1/4 cup of melted vegan butter 1 tsp of vanilla Topping - Handful of coconut shavings Cherries for topping Preheat oven to 325 degrees Fahrenheit and oil an 8x8 baking pan. Mix dry ingredients (except the coconut shavings) together in a bowl. In a separate bowl mix the wet ingredients. Slowly Pour dry ingredients into the bowl of wet ingredients and slowly mix together all ingredients as you slowly pour the dry into the wet. When continents have been mixed pour batter into pan. Place in oven anywhere from 60 - 65 minutes until settled. You can check mochi sticking a toothpick into it and see if it comes out liquidity or just a tad of sticky goo. When the top looks settled and toothpick comes out with some goo but not pure liquid batter take out of the oven and add shredded coconut shavings and/or cherries to your desired amount. Allow mochi to cool and viola, enjoy. Bonus: You can enjoy mochi alone or with a side of choice maybe a tropical themed beverage, chai tea, or (vegan) ice cream. |
AuthorI'm Carmita, I enjoy writing, yoga, meditation, and spreading the word about how to deepen connection with food, earth, and animals. So we can understand how we all are connected and learn how to co-exist with nature and the world. Archives
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