#NomNom Burrito Baskets
I had a craving for a Burrito Basket the other day, a nice crispy tortilla bowl filled with lots of super fresh salad, beans and guacamole. And I wanted the tortilla for the baskets to be gluten-free, sugar-free and vegan. I hadn’t made them before so I went off in search of a recipe to share with you. This recipe is one I adapted from nourishingmeals.com.
I didn’t have a lot of time the day I was making these and I couldn’t find any brown rice flour – grrr. I substituted White Rice Flour from my local Asian grocer, and, though it tasted nice, it didn’t quite cut it. Countdown do stock Ceres Brown Rice Flour but not in my area, which is frustrating. If you’re in the same boat you can buy it online at The Gluten Free Store, $5.50.
I followed the original recipe. The adaptation came during the cooking process for my baskets.
Ingredients for the baskets:
- 1 1/2 cups brown rice flour
- 1/2 cup tapioca flour
- 1/2 tsp sea salt
- 1 cup boiling water
- Coconut oil for cooking
- Mix together the flours and sea salt.
- Add the water and blend together. It should start forming a dough.
- Using your hands knead it a little. If it’s too crumbly add a little water, a tiny amount at a time.
- Divide the dough into balls. Take too sheets of baking paper and roll them out into rounds.
To Create Baskets:
To make the baskets I used small terracotta plant pots (I have a few on hand that I use for serving chips in newspaper). The first time I made them I used the small end that sits in the saucer, but I found the baskets were too small so I switched ends.
You can also use a muffin baking tray. Use it upside down and drape the tortilla over the rounds to create a basket.
I tried three ways of making them.
- Straight onto the pots (don’t do this LOL!).
- Onto the pots over baking paper (works well).
- First flash fry with coconut oil for just a second or two, and then when they’ve cooled a little mould slightly over the baking paper (works best).
Bake for 10-12 minutes (depending on your oven) at about 180 degrees.
Mine are a bit white, due to the white flours and they’re not a perfect basket but I quite like the un-perfect shapes. 🙂
Ingredients for the filling:
You can use whatever you like, this is what I used for a nutrition boost:
- Iceberg lettuce
- Spinach leaves
- Cherry tomatoes halved
- Red rice
- Black Beans
- Greek yoghurt
- Guacamole (recipe here)
- Mix the salad, beans and rice together
- Top with generous dollops of guacamole and Greek yoghurt.
- Garnish with coriander leaves
- You could add some cheese to the top if desired too.
Trust me burrito baskets are sooooo good.
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