1 cup ground oats/ oat flour (I pulse regular oats in my food processor until flour-y)
1/2 cup buckwheat flour
1/2 cup wheat germ
2 cups all-purpose flour (To this point, there’s a total of about 4 cups flour… they can be easily mixed and matched as available and desired)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa powder
1/3 cup canola or other oil
3-4 tablespoons honey, as desired
1 1/2 cups warm water
4-5 cups fruit as desired (I like to use colorful fruit… a mix of papaya, mango, kiwi, berries, oranges, apples, etc.)
Directions & Notes:
1. Mix all of the dry ingredients until well-incorporated.
2. Add the oil, honey, and warm water and mix until a large ball of dough forms. Knead the dough for about 5 minutes, adding more flour if it becomes too difficult to handle.
3. Divide evenly into 16 pieces and allow the dough to rest for 10 minutes.
4. Heat a griddle to medium heat. As it heats, begin rolling the small dough balls with a rolling pin until they are very, very thin, but still able to handle. At this point, my tortillas in the making are usually about 6 inches in diameter and not perfectly round.
5. Put the first tortilla on the dry (not oiled) griddle and cook for 30 seconds; flip and cook for another 30 seconds.
6. While each tortilla is cooking, roll the next and then repeat the cooking process for each subsequent tortilla.
7. Chop the fruit into small-ish (usually around 1/2- 3/4 inch) cubes and scoop onto tortillas to eat the fruit tacos.
A simple powdered sugar and milk glaze can be added to the top to make it sweeter if desired.
Serving Estimate: 6-8