Gluten free, super soft & flexible, and really delicious. These are great for making quesadillas, sandwiches or for tacos.
These are quick to make and have minimal ingredients. No fillers or chemical additives. And I can assure you they taste better than packaged tortillas or flatbreads.
They are flexible without crumbling, which tends to be the issue with a lot of gluten free baked goods. The tapioca flour helps keep this stretchy and flexible.
2 cups gluten free flour (I used 1 cup white rice flour + 1 cup tapioca flour)
1 tsp Himalayan sea salt
1 1/2 tsp aluminum free baking powder
1 cup oat milk
- In a bowl mix the flour, salt, and baking powder.
- Add in the milk and mix until dough forms.
- On a generously floured surface, using your hands, press a golf ball sized amount of dough out to form a flat circle. Using a roller won’t work well because it is a slightly sticky dough.
- Heat a griddle or large skillet to medium high and cook each side for about 2 minutes.
This smoothie screams tropical thirst quencher. Pineapple contains necessary and vital digestive enzymes and there really is no better hydrator than coconut water. Some benefits of coconut water include lowered blood pressure, increased athletic performance (thanks to electrolytes), boosted energy, reduced cellulite, and reduced muscle tension.
Pop all these ingredients into a blender and enjoy a cool refreshing smoothie on a hot day while boosting your health at the same time!
1 cup pineapple (include the core, a lot of the nutritional benefit is in the core)
1 cup mango
1/2 cup unsweetened coconut milk
top with coconut water (I used pineapple infused coconut water, but plain coconut water works, too)
- Add all ingredients into a blender and blend until smooth.
It is possible to have treats while eating a whole food diet. Who wants to give up the occasional treat?! Just make sure you use wholesome ingredients, and you can “indulge” that sweet tooth with nature’s best food.
What makes it even better is that they are ready in 30 minutes. They are so tasty, though, that they might not last that long in the cookie jar. 🙂
1 1/2 cup oat flour
3 tbsp coconut oil, softened
1/3 cup maple syrup
1 tsp vanilla extract
1/4 cup coconut oil, softened
3 tbsp non-dairy milk (almond, cashew, or oat milk work great)
1 tbsp maple syrup
- Preheat the oven to 350.
- Combine all cookie ingredients in a mixing bowl and mix until a sticky but roll-able dough forms.
- Roll or press out on a sheet of parchment paper and using a cookie cutter, cut any shape you like. Carefully transfer to a cookie sheet lined with parchment paper.
- Bake for 8-10 minutes. Cool completely before spreading filling on them.
- To make the filling: combine the softened coconut oil and syrup. Add the non-dairy milk 1 tbsp at a time. It will be clumpy at first but keep stirring and adding milk and it’ll get thick and creamy.
- Add a dollop onto have the cookies and top with the other half to form the sandwich.
- Store in the fridge!