Tomato tacos

Tomato tacos

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M

milenova.ina

Community member

"The cool thing is that I didn't use wheat flour. Note that chickpea flour is absolutely gluten-free. Flaxseeds contain small quantity of gluten. So, if you want gluten-free tacos, you can always replace flaxseeds with more chickpea or something else. :)"
Difficulty
Easy 👌
Preparation
5 min
Baking
4 min
Resting
0 min

Ingredients

2Servings
50 g
cherry tomatoes
66⅔ g
warm water
⅓ pinch
salt
⅓ pinch
red pepper powder
⅓ pinch
oregano
40 g
chickpea flour
26⅔ g
flaxseed flour
1 tbsp
olive oil
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  • Step 1/4

    • 50 g cherry tomatoes
    • 66⅔ g warm water
    • ⅓ pinch salt
    • ⅓ pinch red pepper powder
    • ⅓ pinch oregano

    The first step is to prepare our tomato paste. I used a blender to mix the tomatoes, the red pepper powder, the salt, the oregano and the warm water.

  • Step 2/4

    • 40 g chickpea flour
    • 26⅔ g flaxseed flour

    After that mix the chickpea flour and the flaxseed flour.

  • Step 3/4

    • 1 tbsp olive oil

    Pour the tomato paste into the flour and in the end add the olive oil. Mix all ingredients together with a fork.

  • Step 4/4

    Use a pane and pour 1/6 of the liquid inside. Bake the taco for 2 minutes on each side. Please note, that before you pour the tacos in the pane, you should let it cool for a couple of minites.

  • Enjoy your meal!

    Tomato tacos

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