Spinach Cilantro Gluten Free Tortillas

Delicious Spinach and Low-Fat Gluten-Free Tortillas Recipe

If you’re looking for a nutritious alternative to traditional tortillas to avoid the refined flours, these low fat, fiber rich, and flavorful spinach tortillas are the perfect solution. Packed with flavor and vibrant green color, they are not only healthy but super easy to make. Let’s dive in and head into the kitchen!

Ingredients

• 5 cups sprouted oat flour (click here to make oat flour from scratch!)

• 8 cups (240 grams) freshly rinsed spinach

• 2 cups fresh cilantro tops

• 1 1/2 cups water

• 2 tbsps extra virgin olive oil

• 1 tbsp minced garlic

• 1 tsp onion powder

• 1 tsp parsley flakes

• 1/2 tsp cayenne powder (optional)

• Extra virgin olive oil spray (for cooking)

Instructions

Step 1: Prepare the Spinach

Start by washing a fresh bunch of spinach thoroughly. I literally rinse each leaf lol. Dirt can coat the leaves even if they've been "washed." One good bunch gives you about the 7-8 cups worth. If your a little under or over, that's ok. Your tortillas will still end up green.

Step 2: Blend the Spinach

Add the water into your high-powered blender first. Then loosely pile on some of the spinach. You'll be adding in more spinach as it blends to prevent it from jamming. Add the remaining ingredients, except for the olive oil, and start blending on low speed. Keep it low speed until all of the spinach gets incorporated. Once its all in, increase the speed to smoothie the mixture. Scrape down any spinach to make sure all of it is blended.

Step 3: Making the Dough

Pour the blend into your mixing bowl. Add in the oat flour 2 cups at a time. Mix it well with a fork before adding more oat flour. Repeat this process until the dough starts to form. With the last cup of oat flour, add in the oil. At this time, you can use your hands to kneed the dough into the right texture and form.

Step 4: Balling Your Dough

You can ball your dough in advance so that you can calculate how many tortillas you'll make. My mom used to do that when she made tortillas. But I don't do that simply for keeping the dough moist longer since we used very little oil. That way when you roll out each one, its not drying up. If you choose to roll out each one in advance, place a dry towel over them and or place a lid over your bowl in between each roll out.

Step 5: Rolling Out the Tortillas

Using a medium to large wood based cutting board and a rolling pin, sprinkle a little oat flour on the surface and begin pressing the ball out. Alternate sides and positions often so that your forming a circle. Hold the rolling pin and not the handles for better control. Do not push the rolling pin down too hard as you work, simply roll and keep things moving lightly.

Step 6: Cooking the Tortillas

Set a large skillet on low medium heat. Lightly spray with Extra Virgin Olive Oil, especially if you don't have a nonstick pan. Cook the tortilla for about 2 minutes on each side. On the 3rd flip, use a dry clean cloth to press down on the center of the tortilla. This ensures they are cooked more evenly. They will puff up and develop light brown spots. Repeat the process with the remaining tortillas.

Step 8: Store, Serve and Enjoy!

This recipe made about 14 tortillas. They are low fat, gluten-free, and work just like tortillas. I recommend keeping them in an airtight large ziplock bag to keep them warm. Enjoy them for hummus and veggie wraps, bean burritos, grilled veggies, or anything you wish!They are also great for vegan quesadillas!

Tips and Storage

• Feel free to experiment with different herbs and spices to enhance the flavor of your tortillas.

• Store any leftover tortillas in an airtight container in the refrigerator for up to three days. They likely won't last that long anyway.

  
  

These spinach and low-fat gluten-free tortillas are not only a healthier option than store bought tortillas, their also a delicious way to incorporate more greens into your diet. With just a few simple ingredients, you can create a versatile and nutritious addition to your meals. Give this recipe a try and enjoy the goodness of homemade tortillas.

Food with Faith

And Jesus said to them, "I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst." ~John 6:35

From Manna to the Messiah: Did you know that God miraculously provided bread from heaven to the Israelites in Exodus 16? The bread was called manna which literally means "what is it," because of their reaction to it. The Israelites had to rely on God every single day for 40 years to survive the wilderness. Of course, God was faithful and rained bread daily to feed his people after fleeing Egypt. I can imagine how creative they got using their 2 quart per person limit (omer) of manna to make their carbohydrate rich foods for the day. The manna looked like coriander seeds and resin, which they grinded and cooked. The Bible says it tasted like something made with olive oil so it wasn't tasteless! It was rich. (Numbers 11:7-9) According to Exodus 16:31, it tasted like wafers made with honey!

What's interesting is God sustained them on carbohydrate rich vegan food as he originally did in the Garden of Eden, but the Israelites grumbled and wanted meat lol. (Numbers 11:4). Their flesh complained until God supplied them with quail. God limited their daily intake of manna, not only to keep their faith in check, but because He knew what their caloric needs would be in the wilderness. Manna sustained Israel physically. Today, Jesus sustains us spiritually. Jesus came and stated He was the bread, until his return. Isn't it amazing the way He fullfilled the original scriptures? Amen.

Antioxidants

🥣 Oatmeal: Oats may look humble, but they pack a quiet antioxidant punch:

• Avenanthramides: Unique to oats, these polyphenols have anti-inflammatory and heart-protective properties.

• Vitamin E: A fat-soluble antioxidant that helps protect cell membranes.

• Phenolic acids: Help neutralize free radicals and reduce oxidative stress A.

🥬 Spinach: This leafy green is a powerhouse of antioxidants:

• Vitamin C: Boosts immune function and skin health.

• Vitamin E: Works synergistically with vitamin C to protect cells.

• Beta-carotene: Converts to vitamin A, supporting vision and immunity.

• Lutein & Zeaxanthin: Protect eyes from age-related damage and UV light.

• Flavonoids: Help reduce inflammation and may lower cancer risk.

🌿 Cilantro: This herb brings a fresh burst of flavor—and potent antioxidants:

• Quercetin: A powerful flavonoid with anti-inflammatory & anti-cancer properties B.

• Vitamin C: Supports collagen production and immune defense.

• Beta-carotene: Adds to its detoxifying and immune-supporting effects.

• Chlorophyll: May help detoxify heavy metals and support liver health C.

Written and created by Lupita Ronquillo, the founder of Vegan Health and Yoga