Saturday, December 14, 2013

Kitchen Gadget of the Month: December edition

Well....I did my best.  I blogged nearly once a month for a year and shared my favorite kitchen gadgets with you.  If I missed a month (February) or was late, I did make make up for it with additional gadgets.  Amazing...I still have many more to share.  Perhaps I need help.....   

So how to end out this year....???   How about a gadget that can make tortillas as well as crackers?  What?  Is that even possible??

Fear not my friends.  December's Kitchen Gadget of the Month is this mighty fine tortilla press available through my amazon store.  This is a cast-iron, heavy duty press.  You don't want a wimply aluminum need a press that won't fall apart or warp and will last a long, long time. 

Finding a tortilla recipe that tastes great and also stays flexible enough to actually roll around food has been a challenge.  But I have found one that Maria of created - see below.  These are flavorful and soft and pliable.  Perfect!
Finding a way to prevent the tortillas or crackers from sticking to this press was another challenge.  Here's my secret:  take a heavy-duty ziploc bag - I use the freezer ziploc bags.  Cut off the ziploc top and sides.  You want be left with a rectangle of the heavy plastic.  

I then take the plastic and put it inside the press like this:  

Spray with coconut oil on the inside - place your dough on the bottom - cover with the other side of the plastic and press away!  It's easy to open the press and peel off the tortilla or cracker.

Now let's get cooking!


1 1/4 cup blanched almond flour (or 3/4 cup coconut flour)
5 TBS psyllium husk powder

1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1 cup water 

In a medium sized bowl, combine the almond or coconut flour, psyllium powder, and salt. Add in the eggs and combine until a thick dough. Add water  and mix until well combined. Let sit for a minute or two until the dough thickens.

Heat a large pan to medium heat with coconut oil or coconut oil spray.  Separate into 10 balls (about 2 inches in diameter).  Place the dough ball on the bottom of your press, on top of the greased plastic.  Close the press and apply firm pressure.  Open the press and remove the tortilla.  Immediately place it on the hot pan.  Saute until very light golden brown.  Flip and bake through.  Remove from pan on cool on paper towels.  Repeat with the rest of your dough balls.

Use as you would regular tortillas!

Sunflower seed crackers

1- 4 ounce bag sunflower seeds -- + 1/2 cup almond flour
1/2 cup shredded cheddar
1/4 cup water
Sea Salt

Preheat the oven to 325°F. Put the sunflower seeds and cheddar in a food processor and process until the sunflower seeds are a fine meal. Add the water, and pulse until the dough is well blended, soft and sticky. Cover a cookie sheet with a piece of parchment paper. 
Roll the dough into small balls - like a 1/2 to 1 tablespoon of dough per ball**.  Place ball on the bottom of y our press, on top of the greased plastic.  Close the press and apply firm pressure.  Open the press and remove your cracker - place onto prachment-covered cookie sheet.  Repeat.  Shake a little sea salt on top of each cracker.  Bake for 10-15 minutes, or until evenly browned. Check often!  

Cool on cookie sheet.  Store in airtight container.
**Instead of rolling your dough into little balls, try this gadget:  a stainless steel mini scoop!
Yes, I did give you TWO gadgets this month as well as TWO recipes.  Consider it an early Christmas present.  You're welcome!

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