Paleo Fusion Tostadas

In an effort to reduce my intake of grains, I've been experimenting with recreating some dietary staples such as bread, tortillas, baked things and various crusts. These tostada shells are made from almond flour which give them a crispy, pastry quality that is something between a pie crust and a flatbread. I've been reading the book Grain Brain, which is an interesting and informative perspective on those deeply affected by the spectrum of grain-gluten sensitivity and intolerance. I've also been deeply diving into the personal story and cookbook Against All Grain, which also offers more perspective on the effects of our GMO crops and they have affected our evolving biology. I am personally not on either end of the spectrum with regard to my own body's digestive process, but somewhere in the middle. If you are exploring these topics, I highly recommend checking out both books.

This recipe uses blanched almond flour, fresh lime juice + cilantro. They are baked, not pan-fried which keeps them light and crisp. I'll include various substitutions for the ingredients that work just as well so that you can play around with them and find the one that is best for you, whether that is vegan or purely paleo.

INGREDIENTS

2.5 c blanched almond flour, or a combination of your choice nut flour + GF oat flour
1 t sea salt
1|2 t baking soda
2 T olive oil, or coconut oil
2 large eggs, or equal parts flax egg ( 1 T flaxseed meal + 2.5 T water per egg)
2 t chopped cilantro, or herbs of choice to fit your recipe for toppings
1 t lime juice, or lemon or orange or even apple cider vinegar

METHOD

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix all ingredients together in a bowl or food processor until a dough forms. Portion into 6-8 balls and roll between your hands until smooth. If you have a tortilla press, this works really well for these by pressing each ball between two pieces of parchment paper until about 1|8 inch thick. This can also be done by using a rolling pin, still keeping each one between parchment and rolling out to about 6 inches wide. Transfer each one gently to the sheet pan and bake for 18 minutes, flipping each one and rotating the pan halfway through at about 9 minutes. Transfer to a cooling rack to ensure crispiness.

As always, there are many optional embellishments for ways to build a tostada. The ones pictured here are loaded with a black bean puree, shredded greens + cilantro, chopped pickled jalapeños + carrots, my pickled red onions, shredded chicken, labne (or greek yogurt or sour cream), avocado and  chili powder.

ENJOY!