Diary, day fifty-seven – spinach tortillas & chicken fajitas

Ok, I’m a little disappointed with myself. I usually take great pride in photographing the end result so I have a beautiful image to start off my tutorial with & then I get to show it all off at the end so I can relay the amazing results….

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I let my cravings & compulsion get the better of me however & I have nothing to show for it. That’s right, I’m a greedy greedy girl & I ate it all before I ever even had the chance to document it.

That being said, I brazenly used the excuse that it was late at night by the time I’d finished… & there was no light left for such a photograph… & it would be such a shame to let a delicious meal get cold.

Have I managed to justify my actions? Not quite.

Still, the tutorial shows all the prep & for that I am grateful. Am I as pleased with it as my previous two tutorials? Not even close.

Lesson learned… if I have a wicked craving for food, it should not be used for the tutorial because it won’t make it to it’s photoshoot. I only have myself to blame.

I’ll do better next week, promise!

Ingredients:
– 100g frozen spinach, defrosted
– 75g almond flour
– 175g buckwheat flour
– 150g tapioca starch
– 1/4 tsp salt
– 1 & 1/2 tsp xanthan gum
– 20g olive oil
– 3 large egg whites

Directions:
1. combine the almonds & spinach in your food processor & blend until smooth.
2. add in the rest of the dry ingredients & continue to process until everything is incorporated. Add the wet ingredients & continue blending until a dough is formed.
3. transfer the dough into a bowl, wrap with clingfilm & refrigerate for 2 hours.
4. To make the tortillas, place a large non-stick pan on the stove & heat to medium-high. Lightly grease the pan with oil.
5. take a portion of dough about the size of a ping-pong ball & flatten into a disc, lightly dust with buckwheat flour & roll out to 1mm thick between two sheets of parchment paper. You can trim the edges using a large bowl to get a nice uniform shape. Transfer the disc into the frying pan & move it around so the oil is evenly distributed. Cook for 1 minute on each side or until the bubbles start to get colour.
6. continue on this way until all the tortillas are cooked. Or alternatively, make as many as you like, & freeze the remaining dough for use at a later date.

Recipes for the guacamole & fajitas are here.

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