- 1 cup almond flour
- 1 scoop vanilla magic
- 1 cup arrowroot starch
- 3/4 cup macadamia nut mylk
- 1/2 cup olive oil
- Pinch of himalayan salt
- Pinch of paprika
- Pinch of chile flakes
- 1/3 cup tapioca flour, for rolling out dough
In a glass bowl, mix together almond flour, vanilla magic, arrowroot starch, Macadamia nut mylk, olive oil, himalayan salt, paprika and chile flakes. Roll into a ball, it will be a bit sticky so add in tapioca flour to help combine it better.
Use parchment paper and rolling pin to flatten it out some. Use a small round bowl to shape it or do your best to shape into a circle.
Heat up a comel pan with olive oil to heat up your tortillas. Flipping it half way every two minutes. Wait for each side to be brown then you'll know its done. Enjoy!