Creamy Raspberry Tortillas

Recipe for making muffins with coconut oil, coconut flakes, Greek yogurt and vanilla extract.

Cook: 30 mins

Serving: 9

Ingredients

Baking powder – 1
Salt – 1/2 Teaspoon
Chilled butter – 6 Art. spoons

Directions

Preheat the oven to 220 degrees with the rack in the middle position. Line a baking sheet with parchment paper or a silicone mat. In a large measuring cup, whisk together ricotta and heavy cream. In a bowl of a food processor, combine flour, baking powder, sugar and salt. Add the sliced butter and stir until the butter is crushed and the mixture looks like large crumbs. Add raspberries and stir in a food processor several times. Add the creamy mixture.
Stir until the dough is damp, but at the same time remains crumbly. Place the dough on a work surface and form a ball. Knead the dough several times, then roll it into a 17 cm square and about 2.5 cm thick
Cut the dough into 9 squares. Place the tortillas on a prepared baking sheet. Bake until golden brown, 16-20 minutes. Place the tortillas on a wire rack and cool for 10 minutes before serving.

Bon appetit!

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