Spinach Cassava Tortillas


  • 3 cups fresh spinach
  • 3/4 cup water
  • 2 tbs honey
  • 2 tbs avocado oil
  • 1/4 tsp salt
  • 1 and 1/2 cup cassava flour


  1. On a medium sized pan, wilt 3 cups of spinach. This should only take a few minutes on a medium heat
  2. Add the spinach and water into a food processor and blend until there are no large pieces of spinach left. It should be a very smooth liquid when it’s done
  3. Add the honey and avocado oil and stir well
  4. Pour the mixture into a bowl and add in the salt and cassava flour
  5. This is when the dough becomes crumbly, so you’ll have to use your hands to mix and roll together into a large dough ball
  6. Cut the dough into little pieces and form into small balls about the size of your palm. The smaller the ball the smaller the tortilla will be
  7. Place one ball in between two sheets of parchment paper and carefully roll it flat with a rolling pin until it’s thin enough to be a tortilla. I kept mine a little thicker because I was worried about breaking them, but I definitely could have gone thinner
  8. Repeat each step for each ball of dough
  9. Cook each flat tortilla on a pan on medium heat on both sides until they are fully cooked. It takes a few minutes on each side, but just check for little brown circles to ensure it’s ready
  10. Let cool and store in the fridge! Enjoy!

*These are better when they are fresh so I’d recommend eating them right after or for a few days after, rather than any longer!