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Spelt sweet potato taco shell
Spelt sweet potato taco shell

Before you jump to Spelt sweet potato taco shell recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.

We all know that consuming healthy snacks can help us feel better inside our bodies. We tend to feel way less gross after we increase our intake of wholesome foods and lower our consumption of junk foods. Eating more vegetables helps you feel much better than eating a portion of pizza. This is often a problem, nonetheless, in terms of eating between snacks. Shopping for snacks can be a challenge because you have so many options. Here are some healthy snacks that you can use when you need a fast pick me up.

Eating almonds is a wonderful alternative as long as you don’t possess a nut allergy. Almonds provide a multitude of health and fitness benefits and are an excellent choice when you require a shot of energy. Various nutritional vitamins are located in these wonderful nuts. Tryptophan, an enzyme also present in turkey that triggers drowsiness, is available in almonds. However, you may not need a nap after consuming almonds. Rather they will just help your muscles and digestive tract relax while also helping you feel less burned out. Almonds typically give a general increased sense of well-being.

You do not have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to spelt sweet potato taco shell recipe. To make spelt sweet potato taco shell you need 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Spelt sweet potato taco shell:
  1. Use 1 Cup mashed Boniato sweet potato (PLU#4546) or other varities
  2. Prepare 2 Cups Fresh milled Organic spelt flour
  3. Get 1 teaspoon apple cider vinegar
  4. Use 1 pinch salt
Steps to make Spelt sweet potato taco shell:
  1. Steam several similar size Boniato sweet potato in a steamer or the top steamer in an Aroma rice cooker for 25 minutes or more until fork easily could get through
  2. Cool your sweet potato once cooked in a large plate until your hands can handle. Remove the peel of those sweet potatoes by hand and mash them in a measuring cup until you get 1 full cup. Transfer it into a mixing bowl.
  3. Measure 2 cups of organic spelt flour and add them into the same mixing bowl. Add 1 teaspoon of raw organic apple cider vinegar. Mixing them well by hand or a mixer. Rest the dough in a ziplock bag for at least 6 hours in a warm spot. I typically use oven with the lamp on, it gives a nice temperature of around 90F.
  4. After resting for a nice 6 hours, cut the dough into 4 equal parts. Roll each divided piece into a small ball, and flat it by hand and roll the dough into a 8-9 inch round taco shell.
  5. Cook it on a flat pan on medium heat for 2 minutes each side until you see small or big bubbles puff up and the color turns to darker brown and aromatic. If you leave it longer with low heat, the shell will be more crispy.
  6. As for fillings, I like to sauté some veggies with baked chicken or shredded pork. Cooked brown rice or beans would go very well with this shell. Top with fresh diced organic tomatoes and chopped cilantro. A touch of fresh lime juice would maximize the flavor profile.

Actually, it might be easier because you Tacos wouldn't be tacos without salsa: rustle up a store-bought one that meets Paleo guidelines (remember: no corn!) or make your. Roasting sweet potatoes give them a delicious sweet caramelized flavour which balances well with the savoury black beans. Enjoy this Mexican-style dinner of Old El Paso™ Crunchy Taco Shells filled with spicy chicken topped with cooling soured cream and hot green chillies - a wonderful meal. I envisioned cubes of sweet potatoes roasted with so much spice, it almost forms a crust, and then Black bean and sweet potato tacos have been in the meal rotation for a long while and loved in our These are delicious! We had them in crispy blue corn shells, with guacamole and pickled red onions.

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