The original recipe for this is at She Knows and is of course a breakfast recipe. What I will do is add a few leaves of fresh spinach then layer the fruit on top. I’m also going to change up the fruit a bit based on our family’s likes and dislikes. Here’s what we’re doing!
- 1 cup whole wheat flour
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cocoa powder
- 1/3 cup coconut oil
- 4 tablespoons agave nectar
- 1-1/2 cups warm water
- 2 bananas
- 1 mango
- 1 cup strawberries
- 2 kiwis
- Juice from one lime
- 2 cups fresh spinach
1. In a food processor (with the dough blade if available) combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Pulse a few times to combine.
2. Add coconut oil, agave nectar and warm water to the bowl.
3. Blend on lowest setting, pulsing no longer than 3 seconds at a time.
4. Once blended thoroughly, pulse in short bursts until a dough is formed then pulse in longer pulses to “knead”. Transfer to a lightly floured surface.
5.Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes.
6. Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.
7. Heat a skillet (cast-iron recommended) over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.
8. Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.
9. Wash all the fruit for the fruit salad. Slice bananas, chop strawberries, peel and dice kiwis, dice mango, and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime.
10. Handling one tortilla at a time, layer in the center a few leaves of spinach, then add a handful of the fruit atop and fold.
11. Repeat until all fruit is used.
Optional: Top with a dollop of whipped cream, peanut butter, nutella, honey… the options are many and delicious!
Ease of making: 5 (If you are experienced and comfortable with dough making you will find it easier, if you aren’t you will find it harder.)
Taste: 7 – The tortillas were good, though not as chocolatey as I expected. The combination of fruit should be altered to suit your tastes. I would probably have kept it at bananas and strawberries and left it at that.
Kid Approval: 9 – Our son enjoyed it but the lime juice threw the flavor of some of the fruit off for him. In the future, I would use less lime and refrigerate immediately.
Cost: 7 – This calls for a few ingredients we didn’t have in our cabinets which made the actual cost difficult to determine because you use a very small portion of the agave and coconut oil, but they are not cheap.
Leftovers: 10 – I can already tell these will be just as good the following day. Only prepare as many as you’re eating then store the tortillas and fruit separately then enjoy.
This is really more complicated then I would typically bother with for a typical weeknight meal. I’ll probably only make again for something special.