As someone with Celiac disease it is absolutely vital that I stay away from anything that might have come in contact with my evil nemesis: gluten. Since I developed this condition, I’ve had to say some tearful goodbyes to many of my former favorite foods – tacos being one of the them… or so I thought.
This revamped taco recipe has been a total game changer in my life. It’s made with buckwheat flour. Buckwheat is a gluten free grain that is amazing to cook with.
This is the perfect recipe for anyone with a gluten intolerance or if you just prefer to be without it. These tacos are also made with health-enhancing ingredients like sweet potato and coconut oil.
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I love this vegetable. Not only are they super tasty, they are extremely beneficial to our health.
Sweet potatoes are a powerhouse. They are rich in fiber, most commonly known to aid our digestive health by relieving constipation and helping to maintain healthy bowel movements. Fiber is also helpful for lowering blood pressure and improving blood sugar levels.
This popular vegetable is also high in Vitamin C, famous for strengthening the immune system and helping to ward off illnesses. Moreover, sweet potatoes are a source of Vitamin A, which plays a role in keeping our eyes healthy.
Like kale, coconut oil has reached superfood status.
Coconut oil is composed of saturated fats including medium chain fatty acids. Although we generally tend to steer clear of fat, the saturated fats found in this tropical fruit are actually healthy fats that our bodies can benefit from.
Rather than being stored as fat, medium chain fatty acids are converted into energy. In addition, coconut oil has been found to curb our appetite, thus adding it to our diet can aid with weight loss.
If you ever have some leftover coconut oil lying around, feel free to rub some on your hands or put some in your hair as it moisturizes skin and offers deep conditioning.
Republished with permission from foodmatters.tv.
Gluten Free Sweet Potato Tortilla/Taco Recipe
Prep Time: 15 minutes
Cook Time: 5-10 minutes
- 2 cups sweet potato pure
- 1 cup buckwheat flour
- 1 tbsp of coconut oil
- 1/4 cup olive oil
- 5 cashews
- Handful parsley
- 1 tbsp Soy Sauce
- Juice from half a lemon
- or toppings of your choice!
- Mix all the ingredients
- Make medium sized balls of the mixture.
- Place each ball between a baking papers covered with either coconut oil or flour.
- Use your hands or a ‘Tortillera’ to form the balls into the tortilla shape. Make sure to cover your hands with flour as the mixture will be sticky!
- Place the tortillas in a frying pan, and fry the tortilla on each side.
- Place all the ingredients in a blender or a food processor.
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