You’ve probably heard the latest buzz around the health benefits of the seed-grain called quinoa. You’ll hear it called a super grain all over the internet…What makes it so super though? Any time we refer to a grain as a “super-grain”, it means that it has all the necessary amino acids to be considered a “complete protein”. A complete protein is a protein that contains all the amino acids present in animal protein in an acceptable proportion to sustain life. Traditional grains, though remarkable, have needed to be combined with beans, legumes or dairy to produce a complete protein. Vegans and vegetarians have had to rely on the combining of grains and legumes to make sure they are getting all the nutrition they need. Why? Because complete proteins are literally the building blocks your body uses to repair and construct muscle and carry out vital functions. You cannot live for very long without these important complete proteins in your diet. Several seeds and grains contain a useable complete protein and contain all the amino acids (including lysine). These seed-grains are often called “Super-Grains”. These seeds stand alone.
In this recipe, we’re also using an ancient form of wheat called Einkorn that is said to be one of the earliest used by man about five thousand years ago. It’s one of the simple forms of wheat that hasn’t been hybrid or changed in its basic composition. It is no wonder that it is considered by some to be more digestible than other forms of wheat. It still contains forms of gluten proteins though, so don’t be confused by anyone who says it’s gluten-free. When Einkorn is sprouted and made into flour, the grain has essentially gone through the early sprouting stages, removing much of the phytic acids and naturally occurring inhibitors of vitamin assimilation. That’s just a long way of saying that sprouted grains are a nutritionally accessible powerhouse. The flavor profile of sprouted grain flour is remarkable, deep and rich. It adds a depth to your breads and tortillas that most bakers take several days to nurture in regular grains.
These tortillas are made with pre-cooked super-grain quinoa and sprouted Einkorn together with a few other simple ingredients. They have a fresh clean flavor, like a corn tortilla but softer for tacos and quesadillas. We think you’ll agree, they’re amazing!
Super-Grain Quinoa and Sprouted Einkorn Tortillas
Yield 1 dozen tortillas
IngredientsOrganic Sprouted Einkorn Flour |2 1/2 cups
cooked quinoa |1/2 cup (measure after cooking)
Salt| 1 Tsp
Baking powder| 1 Tsp
Water| ¾ cup
Avocado Oil| ¼ cup
Directions: In a large bowl, combine the flour, quinoa, salt, and baking powder. Heat water to a rolling boil in a small saucepan or in the microwave and dump into the dry ingredients. Add the oil. Stir until smooth and combined, about 2 minutes. Allow dough to cool for a few minutes. Knead 3-4 minutes by hand. Divide into 12 equal pieces and roll between two pieces of parchment paper until ¼ inch thin, about 4 inches in diameter. Heat a large 12-inch griddle over medium-high heat and cook the tortillas 2-3 minutes on each side until golden brown. Place cooked tortillas in a covered casserole to keep warm while you finish cooking tortillas on the griddle until all the tortillas are cooked. Serve warm.