Sprouted Tortillas

Coming home from town, I walked up the steps to see W working. “W, It looks beautiful, but why are you working!” I didn’t mean to put him on the spot, but he faltered a little as he spouted different reasons. “Because, Dorothy, I know you don’t have much money, I need something to do, I don’t have any work, I wanted to finish planting this area with grass that I cleared,  and maybe someday you can pay me if you have the money,” he blushed. I know it wasn’t the money, that it was all the other reasons, but he was trying to make me feel okay about him working for free. “Well, keep track of your hours. You never know when the money will start coming!” I will keep track too, on the sly, but I know he won’t. He never has. And I won’t let him work past eight hours for free. That’s $20. I can find that somewhere.

Recipe of the Day – Sprouted Skillet Tortillas
  • 2½ c. sprouted wheat or spelt
  • ¼ c. coconut oil
  • 2 tsp. salt
  • 1 c. warm water
  • 1 tsp. baking powder
Directions:
Mis flour with salt and baking powder, adding the water as needed to make a stiff dough. Separate into 6 balls. Cover with plastic wrap and rest for 5-15 minutes. Heat the skillet to HOT.
  1. Lightly dust a cutting board with flour and lay the balls out on the board.
  2. Sprinkle some flour on a cutting board and rub your rolling pin with flour. Pat each ball down, roll out if necessary. Use the plastic wrap to pat down and keep your hand from getting sticky. Use a spatula to quickly scoop it up and flip it into the pa it.
  3. The top of the tortilla will start to bubble after about 30 seconds to a minute. Flip it. Cook the other side the same way. Cook to your preference. Eat them immediately, refrigerate, or freeze after they cool.

Word of the Day – tortilla  – tortilla

Tip of the Day – You can freeze these! That way you won’t eat them all immediately.

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