Buckwheat, Quinoa & Spelt Tortilla

By Graylin Bee

  • 1 lg egg

  • 1/2 c almond milk (I use no sugar added)

  • 1/4 c buckwheat flour

  • 1/8 cup quinoa flour

  • 1/8 c spelt flour

  1. Break egg into a bowl & beat lightly with a fork. Add almond milk, mix well. Stir in flours untill all lumps are gone. Heat a nonstick skillet over med-high heat. Pour about 1/6 of the batter into hot skillet, cook untill the bottom is starting to brown (it might not change color much but will be slightly darker). Flip tortilla over and cook until desired doneness, two to three minutes.

Nutritional Facts

Entire recipe
Calories 334
Fat 7.75 g
Sodium 164 mg
Carbs 42.5 g
Protien 15.75 g
For 1/6 of recipe
Calories 56
Fat 1.12 g
Sodium 28.4 mg
Carbs 8.1 g
Protein 2.63 g

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