This beautiful Paleo Beetroot Tortilla is soft, chewy and easy to bake. Its a versatile base that can be used a wrap or as a side flat bread. Along with being vegan it is also gluten free.
Vegan Paleo Beetroot Tortilla is what’s baking in my oven almost every week.
We love this beautiful red colored tortilla and to my surprise Yashvi approved it and now once every day she wants red colored tortilla 🙂
Ingredients for Paleo Beetroot Tortilla
Beetroot is iron rich, high in fiber and has essential minerals and vitamins.
Almond flour adds vitamin E to this tortilla and made it grain free as well.
Super food chia seeds made these tortillas are high in protein and fiber and egg free.
Fresh thyme in this recipe gives a subtle taste and aroma that’s totally appealing to everybody.
How to make Paleo Beetroot Tortilla
I simply combined all the ingredients in a mixing bowl into soft dough and roughly shaped it onto my prepared baking sheet and baked in a preheated oven for about 25 minutes.
No babysitting , no rolling pins, no mess in the kitchen and no extra cleaning.
Moreover, most importantly no efforts required for kneading because the ingredients just need to stick to each other and the dough is ready. 🙂
Serve it with your choice of filling as a tortilla wrap or eat it as a chapatti with Indian or any entrée.
This Paleo Beetroot Tortilla is super versatile and to die for, because it’s heavenly for your taste buds. 🙂
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Did you make it?
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Paleo Beetroot Tortilla
- 2 tbsp chia seeds (soaked in 6 tbsp warm water)
- 1 1/2 cups grated beetroot
- 1 cup almond flour
- 1 tbsp fresh thyme
- 1/4 tsp salt
- 1 tbsp olive oil
- Preheat oven at 400 degree Fahrenheit and prepare a cookie sheet with a greased parchment paper.
- In a mixing bowl combine all the ingredients and gently mix to form soft dough. Mix with your fingers until they stick to each other and dough is formed. Don’t overdo it.
- Divide the dough into 6 equal parts and take each part between your palms, form a ball and press gently from the center. Now Put the flat ball on the cookie sheet and press into a thin round tortilla shape gently without breaking too much. Press as thin as possible.
- Repeat the above step for the rest of the dough and place the tortillas on the cookie sheet at ¼ inch distance.
- Place the cookie sheet at the bottom rack of the oven and bake for 20 minutes or until you get a nice aroma. After 20 minutes shift the cookie sheet to the middle rack for slight browning on the top of the tortillas and crispy sides for 5 minutes with turning around the cookie sheet once after 3 minutes for even baking.
- Serve warm with your choice of toppings or entree.
- Measure beetroot after grating. Beetroot can be processed in the food processor as well.
- Make sure to grease your cookie sheet/parchment paper very well to avoid sticking.
- If you like crispier tortilla then bake for 10 minutes in the middle rack of the oven instead of 5 minutes ad turns around the sheet in 5 minutes for even baking.
- Make sure that water is on a warm to hot side for chia seeds to quickly expand and soften. Do not refrigerate the soaked chia seeds for this recipe.