Homemade, Fresh, Flour Tortillas

Servings: 8–12
Preparation Time: 30 minutes

Ingredients:

• 2 cups freshly ground whole wheat flour*
• 1 teaspoon sea salt
• 2 tablespoons coconut oil
• 1 teaspoon raw apple cider vinegar
• 3/4 cup warm water

Directions:

In a medium bowl, mix flour and salt. Using a pastry blender or fork, cut in the solid coconut oil until it appears like tiny peas just as if you are making a pie crust.

Next, add the apple cider vinegar and 1/2 cup of the warm water. Using a pastry blender or fork, mix well until a ball forms.

Slowly add remaining water until you get a kneadable ball of dough. Knead the ball in the bowl for about 2 minutes.

Depending on the size you want your tortillas, divide the dough into equally sized balls: 8, 10, or 12 for large, medium, or small, respectively.

Preheat your griddle on medium high.

On a lightly floured surface roll each ball as thin as you can. Lay the tortilla on the ungreased, preheated pan. As soon as you see puffing bubbles, flip your tortilla. Depending on how hot your pan is, this should take 30 to 40 seconds on each side.

*Grind your own fresh flour using Glyphosate-Tested Einkorn Ancient Grain Berries and one of our grain mills.

Rhonda from Many, Louisiana, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Lemon, Potato Salad

Servings: Approximately 8
Preparation Time: 30–35 minutes

Ingredients:

• 3 pounds organic red potatoes
• homemade coconut oil mayonnaise*
• 5 tablespoons freshly squeezed organic lemon juice, approximately 3–5 lemons
• 1 tablespoon raw apple cider vinegar
• 20 leaves fresh organic basil, minced
• 1/4 organic onion, chopped
• 3 organic celery stalks, sliced
• 1/4 jalapeño, deseeded and very finely diced
• sea salt, to taste
• organic ground black pepper, to taste

Directions:

Scrub potatoes, and then bring to a rolling boil in a large pot. Reduce heat to low and cook for 15–20 more minutes (until a fork pokes through). Remove from heat, drain, and allow to cool completely.

Meanwhile, prepare the coconut oil mayonnaise according to recipe here*.

In a large serving bowl, add lemon juice, apple cider vinegar, basil, onion, celery, jalapeño, sea salt, and black pepper.

Cut potatoes into 1 1/2-inch pieces and add to bowl along with prepared mayonnaise. Mix until well incorporated. Serve warm or cold as a light and refreshing side dish to many meals.

Recipe and photo by Orissa. Submit your own coconut recipes and photos here!

Coconut, Cacao Popcorn

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 4 tablespoons coconut oil
• 4 tablespoons butter
• 4 teaspoons raw cacao powder
• 4 teaspoons sugar (or sweetener of choice)
• 4 quarts popped popcorn
• salt to taste

Directions:

Melt coconut oil and butter in small saucepan. Add cacao powder and sugar and stir until dissolved and thoroughly mixed. Pour over popped popcorn. Salt to taste, if desired.

Dina from Prescott Valley, AZ, just won $50 for this recipe and photo! Submit yours here.