This weekend it’s all about enchiladas. I’ve been busy making and eating Veggie Enchiladas using grain-free tortillas. First I fell in love with the enchilada sauce, tried not to eat too much of it before I prepped the enchiladas, and finally baked them. As a bonus this recipe is super flexible and I’ve added tortilla and dairy-free tips in the recipe and notes, so check them out.
My Pumpkin Bread using almond and coconut flour apparently tastes like the Starbucks version (actually, better from what I’m told; I haven’t tried it).
I have a Pumpkin Bread version using just almond flour that is also well-loved. My personal favorite is my original Pumpkin Bread recipe that I think of as cake probably because it uses more sweetener than my first almond flour version. So you have some grain-free options.
I’ve had a few folks ask me about making 24-hour fermented yogurt for SCD in an Instant Pot, so I added the instructions to my post on How to Make Yogurt.
Have a delicious day,
Erica
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Lentil Tortillas & Wraps {free}
Tortillas using coconut flour {member}
Enchilada Sauce {free}
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These enchiladas look tasty. I plan to try them. I tried your lentil tortillas last weekend and they turned out quite good. They were best when freshly cooked. When I refrigerated and reheated one of them in the microwave, it really toughened up the tortilla. I tried another one the next day that I did not reheat at all and it was still good, not tough at all. Just wondering about your comment about using the lentil tortillas in the enchilada recipe. You say they soften up when baked. Please confirm that they do not toughen up when baked as an enchilada.