When I started mucking about in my 'test' kitchen to create this recipe, I was looking to develop an egg-free as well as gluten-free (and corn/maize-free) tortilla which would crisp up in the oven and translate into a tostada successfully. Previously, I have used ingredients such as eggs, coconut flour, ground flaxseeds and even cauliflower to make soft tortillas quite successfully. But this time, rather than create another egg heavy recipe, I decided to experiment with tapioca flour and ground almonds. You can opt to use whole raw almonds or the skinless blanched almonds according to your preference. Of course, the whole almonds will give the tostadas a more 'rustic' appearance. I prefer to grind my own nuts rather than purchase ready-ground for freshness and also better nutrition. Once you grind up a whole nut, grain or seed for that matter, you expose the fragile unsaturated fats to the air which which will eventually cause the fats to turn rancid. For this reason I also keep any leftover ground nuts in the fridge.
what you'll need:
50g virgin coconut oil, liquefied + extra
200g tapioca flour/starch (or arrowroot will work too)
150g whole or blanched almonds, finely ground
3/4 tsp Himalayan salt
how to make it:
To a large jug add tapioca flour, ground almonds and salt. Mix to combine. Add water and oil to the dry ingredients and whisk until a smooth batter is formed.
Drop 1/4 cup of the batter into a medium-hot frying pan and cook for a few minutes each side. Allow to cool.
To create tostada pies, press each soft and pliable tostada into greased holes of an extra large muffin pan (I used a Texas muffin pan). You could also use ramekins or small oven-proof bowls. Another option is to use kitchen scissors to cut each tostada round into triangles for a chip version you can use to scoop your filling! Brush tostada cups or triangles with extra coconut oil and cook for about 10 minutes in a 180C oven to crisp up.