Wow today is one those brilliant sun ray filled, first purple crocus blossoms of spring kind of days. A worthy day for the most easy and tasty little tostadas on the porch for lunch.
Rolled out the yoga mat, not that I got much of anything done with my little man who likes to chew on the corners. Eek, that’s almost as bad as letting him eat subway bread, right?! Ha. Gross who puts plastic chemicals in bread. Don’t worry I promptly stopped his little fangs from devouring my mat. Then he went straight on to pulling dirt out of the planters, oh children.
These crispy little paleo tostadas can easily be made into a larger paleo tortilla, with a bit more crunch than my other paleo tortilla recipe. Whats nice about this recipe is that it doesn’t use eggs. I don’t know about you but we go through eggs like nobodies business. It was one thing when we had like 40 chickens producing ample amounts but now that we don’t I feel like I took those annoying chickens for granted. Come on though, they would come in our house and we would come home to a rooster on the stove…not cool. Though really it was the dogs fault, he learned how to open the door and then the chickens would come in and clean up (and dirty) the floor. Even still I’m trying to convince J to build a small chicken coop because I miss having fresh free run eggs. I ate a lot of hollandaise when we had those chickens. I’d make a batch with 20 egg yolks every week and good pastured ghee, shazam that was the life.
Anyhow, nowadays the eggs don’t flow in such abundance so I try to limit cakes and coconut flour recipes that call for 10 eggs. Do ya feel me! Paleo is very egg-celent and egg-centric.
Top the tostadas with whatever you have kickin around. We had some leftover grass fed beef so I fried it up with some chipotle, onions and garlic which just hit the spot. Mashed avocado with lemon and garlic is really nice too for a tasty snack. Ah just let your imagination run wild. That’s the beauty of toppable foods like pizza, tortillas, chips, pancakes, people love them because you can get creative. Darn, writing this is making me hungry again…
- 1 C tapioca flour
- ½ C almond flour
- ½ tsp sea salt
- 2 Tbs olive oil or melted coconut oil
- ¾ C water
- 2 Tbs coconut oil or other fat for frying
- ½ lb ground beef
- ½ onion, finely diced
- 2 garlic cloves, minced
- 1 chipotle in adobo sauce, finely chopped
- 1 avocado, sliced
- crumbled feta (optional)
- green onions (optional)
- Heat a large skillet and melt coconut oil.
- Combine tapioca,salt and almond flour in a large bowl.
- Combine water and oil and mix into flour until fully incorporated.
- Drop 1 Tbs of batter into hot frying pan and allow to cook on high for a few minutes each side.
- Meanwhile in another frying pan melt some coconut oil or fat, add onions, garlic and chipotle and sauté until soft, add ground beef and cover until cooked.
- Top each tostada with some beef, feta,avocado and green onion and enjoy
