This tasty treat can be wrapped in foil and stuck in your bag for later snacking when you are trapped and hungry in a gluten-laden environment. Two of these and a cup of tea = lunch. I have smuggled Spicy Flats into the ballpark, movies and music venues. I have also rescued hungry friends with this curious half-moon from my purse.
ingredients:
- corn tortillas
- 2 grated carrots (or one giant grated carrot.)
- a 1/2 inch piece of ginger
- half a fresh green chili, seeds removed and flesh minced.
- cilantro (optional)
- almond butter (I like the raw stuff, but roasted is fine also)
how to make:
- Grate ginger into carrot, add chili. Chop cilantro medium-fine (I use the stems, too) and add to carrot mixture. Stir to combine.
- Heat tortillas on open flame of gas burner.
- Smear some almond butter on one half of one side of the tortilla and sprinkle with salt (if unsalted almond butter)
- Put about 3 Tbls of the carrot mixture on top of the almond butter and fold tortilla over. Eat now or wrap in foil and take it with you. Delicious!
*Thank you to Bruce Hughes for naming Spicy Flats.
I woke myself up snoring 