Coconut Flour Tortillas
Optional for Mexican tortillas:
  1. Combine all ingredients (except the fat) in a food processor or whisk together in a bowl, making sure to break up all the lumps in the batter.
  2. Heat 1 tablespoon of the coconut oil in a nonstick pan, and pour in 3 to 4 tablespoons batter.
  3. Move the pan around to evenly distribute a thin layer of batter in a round tortilla shape.
  4. Cook on medium high heat until the tortilla is nicely browned on one side, about 1 ½ minutes.
  5. Work around the edges with a rubber spatula and carefully flip the tortilla and cook on the other side for an additional minute.
  6. Slide out onto a plate and repeat.
  7. Make sure to add coconut oil to the pan in between tortillas.
  8. Store in a sealed container in the fridge for a few days.
Recipe Notes

From The Heal Your Gut cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet by Hilary Boynton and Mary G. Brackett, retrieved April 2015.