Egg Free, Dairy Free, Nut Free Cinnamon Tortilla Crisps

A very simple, quick and yummy snack, especially for my cinnamon loving girls. When the tortillas are first removed from the oven, they will still be flexible and chewy. As they cool, they will turn crispy.

 

 

Cinnamon Tortilla Crisps

Place tortilla shells on a parchment paper or foil lined baking sheet in a single layer. Evenly spray the shells with cooking spray then sprinkle cinnamon sugar evenly over top. Bake at 350 for 8-12 minutes or until they are starting to turn golden on the bottom.
*  You can substitute melted dairy free margarine or oil for the cooking spray.
*  The cinnamon sugar can be replaced with any seasoning you like such as garlic salt, sea salt, various Ms. Dash flavorings, etc.

Egg Free, Dairy Free, Nut Free Easy Elephant Ears

These Elephant Ears are so simple to prepare and they are very good. They remind me of the Elephant Ears that you can get at fairs and amusement parks.

Easy Elephant Ears

Heat several inches of oil in a deep skillet. Place a small flour tortilla in the hot oil and fry for 5 seconds. Flip the tortilla and fry the other side for 10 seconds or until golden. Remove the tortilla from the oil and immediately place it in a shallow container of cinnamon sugar. Flip the tortilla so that it is coated on both sides. Place on a serving platter. Repeat to make as many as you need.

Oat Flour Tortillas

Before Jazzy outgrew her wheat allergy, these tortillas were a staple in our house. Since I couldn't find a bread that was safe and tasted good, Jazzy used them in place of bread. I would make a batch then freeze them between sheets of wax paper. Whenever she wanted a piece of bread, I would just pop one in the microwave until heated through. Just be aware that once the tortillas are reheated they harden fairly quickly so make them right before you are ready to eat them. We still make them whenever we are craving healthy yummy tortillas.

Oat Flour Tortillas

2 cups oat flour (oats can be blended to create the flour)
1/2 tsp salt
1/2 – 3/4 cup cold water

Combine the oat flour and salt. Slowly add the water, mixing with a fork to moisten the dough evenly. The dough should be able to be gathered into a ball. If the dough is too dry, just add a little extra water. Place the dough on a flat surface and knead well. Separate the dough into 8 sections. Flour the palms of your hands then shape each of the sections into 3" rounds. Cover with plastic wrap and allow to rest for 10 minutes. Roll each of the rounds into a flat 7-8” circle. Place the tortilla in a hot frying pan over medium-high heat. Cook for 1-2 minutes, turn then cook the other side for 1-2 minutes. Remove the tortilla to a plate and cover with a dish towel to keep warm. These tortillas can be kept in the fridge for a week or they can be frozen between sheets of wax paper then reheated in the microwave or in a skillet.