Whole Wheat Tortillas

2010-06-19T14:16:00.000-07:00

These tortillas are so easy to make. I found this recipe a few weeks ago. I've only made them once. I made quesadilla with half of the tortillas and the following day I baked the rest and made tostadas. The thickness of the tortillas worked great for the tostadas but I think I will roll the tortillas a tad thinner when using them for anything other. Also the original recipe asks for one cup white flour and one cup whole wheat flour. I used two cups of white whole wheat flour.

I liked them, didn’t love them. I’ll play around with the recipe next time I make it. I also will probably never buy store bought tortillas again. These are just too easy and healthy. I know what I’m putting into mine and my families bodies.

2 cup white whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
4 tablespoons canola oil
2/3 cup water

Combine flours, baking powder, and salt. Stir in the oil and water, using a mixer or a fork. When dough can be gathered into a soft mass, turn onto floured surface and knead a few times. Form 8 balls of dough. Flatten first ball of dough into a disk. Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently.

Place tortilla in non-greased, frying pan that has been preheated to medium-high heat.

Cook 30-40 seconds on one side, turn over with spatula and cook 30-40 seconds on other side.

Repeat process with remaining dough. Stack tortillas on a plate as they are cooked and cover them with a dish towel.

Flatbread Tomato Bruschetta with a Sweet Balsamic Drizzle

2010-06-17T13:09:00.000-07:00

I came up with this recipe yesterday when I had a bowl of tomatoes from our local farm stand and wanted a fresh light snack.

These tomatoes are so delicious. I knew whatever I threw together it would be fantastic. I think it's so important to use farm fresh fruits and vegetables for eating alone or in any recipe you make. Everything just tastes better when you do.

The following Tomato Bruschetta recipe makes enough for 10 pieces. It was so good, I ended eating them all before my family got home to try. They ended up being more then a snack but my lunch. As well as a nice refreshing healthy snack these would also be great as an hors d'oeuvre at a party or even a side dish to a summer BBQ dinner.

This recipe is filled with anti-aging ingredients.

Tomato Bruschetta

Ingredients
2 large (farm fresh) tomatoes (chopped - insides removed)
1 garlic clove (finely chopped)
1 1/2 tbsp basil (chopped)
1 tsp white balsamic vinegar
salt and pepper to taste (you really only need a pinch)

In a bowl add above ingredients. Cover and refrigerate to marinate for at least an hour.

Meanwhile prepare the flatbread

Whole Wheat Lavash Flat-bread Crackers

Ingredients
3 Whole Wheat Lavash Bread (Trader Joe's carries a good one)
Olive Oil

I cut the bread into even squares or rectangles (depending on what I plan on using them for).

350 degree oven

Place the bread on a baking sheet (single layer).

Brush the bread with olive oil.

Bake about 10/15 minutes until lightly golden and crisp.

Cool then store in a airtight glass container.

Sweet Balsamic Drizzle

Ingredients
1 tbsp olive oil
1 tbsp balsamic vinegar
honey to thicken
pinch of salt

In a bowl add the olive and and balsamic vinegar. Mix together. A little at a time add honey to the mixture and mix until the dressing thickens. I usually use a couple tablespoons give or take a little. Add a pinch of salt and stir. Transfer to a squeeze bottle if you have one.

To ensemble the "Flatbread Tomato Bruschetta with a Sweet Balsamic Drizzle" place 10 prepared flatbread crackers on a tray.
Top the flatbread evenly with the prepared tomato bruschetta that has been marinating. With a spoon or squeeze bottle drizzle the sweet balsamic dressing over each flatbread bruschetta.

Enjoy!

Deliciously Ageless

Whole Wheat Tortillas

Flatbread Tomato Bruschetta with a Sweet Balsamic Drizzle