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I am a Type A endomorph. I struggle with weight. This is my Journey

Tuesday, March 8, 2016

6 WBMO - Oat Tortillas

From member ..... Adapted from 

BMOS Note: The use of ground oat flour may cause one to lose slowly, or for progress to stop. 
When using this or any recipe specifying a measure of uncooked grain, please bear in mind that all grains expand with cooking and we take our measurements off the cooked volume.  Since oats more or less double in volume when conventionally cooked, the 1 cup uncooked oats in this recipe is the equivalent of 2 cups cooked.   

In a small bowl, mix the flour and taco seasoning. Stir in water, then evaluate the consistency. The dough should be soft, but not wet, and mold easily into shapes. The dough will easily form a ball as you stir it. If necessary, add a bit more flour or water to achieve the proper consistency.

Pinch off balls of dough the size of golf balls. Roll them in additional flour to coat well. Knead each ball a bit as your pat or roll it into a flat circle that's about 1/8" thick and 5" - 6" across. Repeat with all dough.

Heat a heavy nonstick frying pan or griddle. Use no oil.

Place each tortilla in the hot pan, and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.

Store in the refrigerator up to 2 weeks, or freeze. Reheat in a toaster or warm oven. 

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb B


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