As a functional medicine expert, Dr Scott uses this recipe for homemade tortillas that are both nutritious and convenient. You can easily prepare the tortilla batter in advance and store it in a mason jar in the refrigerator for up to one week. These tortillas are also freezer friendly, so you can cook them ahead of time and store them in the fridge, freezer, or airtight container on the counter top.

Here's how to make these delicious and wholesome tortillas:

Ingredients:

1 cup almond flour
1 cup tapioca flour (or arrowroot flour as a substitute)
3/4 cup coconut milk (or any other milk of your choice)
1/2 cup avocado oil (or olive oil)
1/2 teaspoon sea salt
Avocado oil (for cooking)

Directions:

In a food processor or blender, combine all the ingredients until smooth. This will create a batter for your tortillas that's packed with healthy fats and nutrients.
Heat a cast iron skillet over medium/low heat and lightly drizzle it with avocado oil or olive oil.
Pour 1/4 cup of the batter onto the heated skillet and use the backside of a measuring cup to smooth it out into a thin round shape. Cook for 1-2 minutes on each side, or until golden.
Repeat this process with the remaining batter, making sure to smooth out the tortillas into thin rounds for a delicious and authentic texture.

These homemade tortillas are not only easy to make, but they're also packed with nutrient-dense ingredients like almond flour and coconut milk. They're a great option for those following a gluten-free, grain-free diet, or Paleo diet and can be used for tacos, wraps, or any other dish that calls for a tortilla.