Wednesday, December 15, 2010


I served these with coconut cream at book group last night. They were a huge hit!

The dough worked great rolling it out instead of rolling it into balls.  I tried parchment paper, floured surface, and pam-sprayed surface.  The latter worked the best, but all were fine.

I decreased the cooking time from 10 to 9 minutes.  They were perfect!

Wednesday, December 1, 2010


Mom happened upon these here.  They are my new favorite snack.  So good!


Replace date pits with pecans.  Done.


These turned out really good!  I was so sick of trying to find anything close to a healthy whole wheat tortilla-- without the sugar, hydrogenated and partially hydrogenated oil, shortening, etc.  On my last trip to the grocery store, I decided I would just make my own and never buy those lousy things again.

So, we had fajitas today.  I did some searching online, looked at several different recipes, and came up with this.

This makes 12 to 16 tortillas (all photos are of half the recipe).

4 c. whole wheat flour
1 T. baking powder
1 t. salt
2 T. nutritional yeast
1 to 2 drops stevia (I use an actual "drop" measuring spoon.  Very very small amount!)
1/2 c. baby food prunes (or blended prunes and water)
1 1/2 c. cold water

  • Mix together dry ingredients.
  • Cut in baby food prunes.

  • Mix in water, forming dough into a ball.
  • Cover with saran wrap and let sit 15 minutes.

  • On a floured surface, roll dough into 2 logs.
  • Cut each log into 6 to 8 even pieces.

  • Put pieces back in bowl and recover with saran wrap.
  • Heat a skillet over medium high.
  • Remove one piece of dough and roll into a ball.
  • Flatten onto floured surface.  Flip over (so both sides are floured) and flatten again, into about a 4-inch disc.

  • Roll with a rolling pin until very very thin.  The easiest way I found (after some trial and error) was to hold the dough down with one hand and use my other palm on the rolling pin, turning the dough slightly with the holding hand between each roll.

  • Carefully transfer rolled dough to the skillet.  (I found it best to drape the dough over the rolling pin to pick it up.)

  • Dry fry for a few minutes on each side, until bubbles form on the first, and then until bubbles are brown but not burned on the second.

  • While it's cooking, roll out your next tortilla.  Be careful, however, not to over cook the first.
  • Keep tortillas covered with a towel until ready to serve.  (They do rewarm well, between paper towels, 20 seconds in the microwave.)
  • These should store well in a bag in the refrigerator, or in the freezer.

(The bullets are all messed up on my computer; I hope they're not on yours. I don't know how to fix it.)