Today I made a sort-of Terry test recipe: Whole Spelt* Chia Tortillas. (*Really it’s supposed to be whole wheat.) Feeling pretty comfortable with my corn tortilla-making abilities, I’ve always wanted to tackle it’s burrito- and quesadilla-appropriate cousin. Lucky for us testers, Terry posted a flour tortilla recipe, and not just a flour tortilla recipe, but a whole wheat and chia seed tortilla recipe! I only ever have spelt flour in the cupboard these days, so I tried that out for kicks. And let me tell you: yum! They’re soft, rustic and flavorful, and are surprisingly light with a delightful chia seed crunch. If you’ve never had spelt tortillas, they’re a little more fragile than their wheat counterparts, but their flavor is out of this world. I’ve only ever seen white spelt tortillas, too, so that made this project extra exciting for me (woohoo whole grains!). To utilize it I made a quesadilla with spiced roasted pumpkin puree, kale, and kidney beans, topped with a relish-salsa concoction made from aji amarillo, onions, red peppers, and cilantro. Grilled in the cast iron pan and gobbled up by me for dinner tonight!
Tomorrow or Thursday I’m hoping to tackle the tweaking of the cornbread recipe, but I’m starting my Minnesota Master Naturalist evening course** tomorrow night and I don’t know how much time I’ll have on my hands. (**Yes, I’m a big geek. The course covers the Northwoods/Great Lakes biome.) Also stay tuned for a long overdue review of Ricki’s dessert cookbook Sweet Freedom this week! It’s gonna be great!