If you are looking for a new tortilla recipe, this is the one to try. Made with only 3 ingredients they are super simple to whip up. I love that they are super soft, pliable, and do not fall apart. You get a serving of veggies from the pumpkin and lots of fiber and vitamin C as well. This recipe is a great nut-free alternative to most Paleo recipes that contain almond flour. They work well with just about any toppings you like in your tacos. You could even tweak the recipe a bit and make it into a sweet tortilla instead of savory. These are grain, gluten, dairy, nut, and seed oil free.
How to make them?
All you need for these delicious Paleo Pumpkin Tortillas is canned pumpkin puree, cassava flour, and olive oil. You will also add a bit of salt and garlic powder to taste. Mix well to create a soft dough. You will knead the dough to fully combine. You can then add an additional 3-4 tablespoons of cassava flour to give the dough more stiffness. Then knead the additional cassava flour in. I like to allow the dough to rest for 5-10 minutes. I use a tortilla press to get the tortillas nice and thin and uniform in size. You can also just use a rolling pin or glass to roll them out as well. I use 1 heaping tablespoon of dough per tortilla. This will make around 8 small tortillas. I like to cook them on my griddle to get them all cooked quickly, otherwise just use a frying pan. Cook 3-4 minutes on each side.
We love the Otto’s Naturals Brand of cassava flour as it is high quality and only 1 ingredient. It is a grain-free replacement for wheat flour and can often be used as a 1:1 substitute in countless recipes. Made from 100% Yuca (Cassava) and water are used to create this single-ingredient grain free flour. I also like to use canned pumpkin puree to make these as it is super convenient.
These Paleo Pumpkin Tortillas make great breakfast tacos. Think bacon, eggs, and a bit of salsa for an easy weekend breakfast. Another great combo is sautéed spinach, mushroom, and shrimp. Topped with a bit of Primal Kitchens Buffalo Sauce. You could even omit the garlic powder and add a bit of cinnamon/coconut sugar for a sweet tortilla option. I also have cassava/almond flour tortilla recipe on the blog if you want a nut based tortilla.
These tortillas can be refrigerated and reheated easily. They also freeze well. The recipe makes 8-10 small tortillas. Enjoy!
Ingredients Needed
- Pumpkin Puree (canned is easiest)
- Cassava Flour
- Avocado or Olive Oil
- Garlic powder & Salt
Paleo Pumpkin Tortillas
Ingredients
- 3/4 cup pumpkin puree canned
- 1/2 cup cassava flour plus 2-4 tablespoons of more cassava flour
- 1/2 tsp Himalayan or sea salt
- 1/4 tsp garlic powder
- 2 tsp avocado or olive oil I used light olive oil
Instructions
- In a bowl mix together all the ingredients.
- Knead the dough for 1 minute.
- Add 2-4 tablespoons of cassava flour to make the dough stiffer. Add in 1-2 tbsp at a time till you reached your desired consistency. Knead a few more times to incorporate.
- I use a tablespoon scoop to measure out each tortilla. Use a tortilla press or rolling pin to roll out the tortilla.
- Cook on medium heat for 3-4 minutes on each side.
- Let cool on a wire rack for 2-3 minutes before stacking on a plate.