These grain-free tortillas are bright from grated beets, with a slightly sweet and earthy flavor. Fresh thyme gives them a subtle taste and aroma that’s totally appealing to everybody. Serve with anything you like, from eating it as a side with curry or using it to make your burritos.

Beet Tortilla [Vegan, Paleo]



Cooking Time



  • 6 tablespoons warm water
  • 2 tablespoons chia seeds
  • 1 1/2 cups grated beets
  • 1 cup almond flour
  • 1 tablespoon fresh thyme
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil


  1. Soak chia seeds in warm water for 10 minutes.
  2. Preheat oven to 400°F and prepare a cookie sheet with a greased parchment paper.
  3. In a mixing bowl, combine all the ingredients and gently mix to form a soft dough. Mix with your fingers until they stick to each other and dough is formed. Don’t overdo it.
  4. Divide the dough into 6 equal parts. One by one, take each part between your palms, form a ball, and press gently from the center. Put the flat ball on the cookie sheet and gently press into a thin round tortilla shape without breaking too much. Press as thin as possible.
  5. Repeat the above step for the rest of the dough and place the tortillas on the cookie sheet at least 1/4-inch apart.
  6. Place the cookie sheet on 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 until the tortillas are slightly brown on top and the sides are crispy, about 5 minutes, turning the cookie sheet at the halfway point.
  7. Serve warm with your choice of toppings or entrée.


This site uses Akismet to reduce spam. Learn how your comment data is processed.