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Spelt tortillas

Sunday’s are what we call a low-impact-day, which means we try to do as little impact on the environment as possible. In our case it means only go where we can go by foot, bike or trolley, not use electricity unless necessary, eat at home and create as little trash as possible. Sounds nuts but it’s fun and kids love it since it means doing tons of funs together. Since I can’t use mixer of blender I have to really think about food what makes me wonder how on earth I ever survived without my food processor or blender beforeJ

For lunch I made Mexican food; pinto beans, grilled veggies, salsa and avocado and  homemade tortillas’ I leaned to make tortilla while volunteering in Bella’s class last week and I loved how they ate them with beans and cheese for snack. It inspired me to make my own version of their snack time but made it suitable for lunch.  I did cook my tortillas on the BBQ but you can also cook them on a dry skillet.
1cup whole wheat spelt flour
1 cup white spelt flour
1 ½ tsp. baking powder
1 tsp. salt
2 tbsp. vegan butter, room temperature
¾ cup warm almond milk
  • Combine flour, salt and baking powder in a large bowl and blend it well.
  • Add milk and butter little at the time until all is mixed and you have a sticky ball.
  • Knead on a floured surface until you have a firm and soft ball. Place dough back into bowl and cover with a towel.
  • Leave it to rest for 10 minutes.
  • Take dough and divide into 10 pieces.
  • Roll each pierce to a ball with your hands.
  • Flatten ball with your hand and use a rolling pin to roll out dough to a large and thin circle on floured surface.
  • Cook the tortilla on each side until bubbly and than wrap in a towel to keep warm.
  • Don’t over cook, as they will become crispy.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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