Cinco de Mayo: Mexican Whole Wheat Flour Tortillas

1 cup all-purpose flour4 cups whole wheat bread flour1/2 cup shortening2 teaspoons salt1 1/2 cups boiling waterall-purpose flour for rollingIn a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen. Amount Per Serving  Calories: 179 | Total Fat: 6.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Mexican Whole Wheat Flour Tortillas

Servings Per Recipe: 18

Amount Per Serving

Calories: 179

Total Fat: 6.3gCholesterol: 0mgSodium: 261mgTotal Carbs: 27.3g    Dietary Fiber: 3.5gProtein: 4.7g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Sugar Substitute Recipes: Whole Grain Healthy Banana Bread | Submitted By: EILEENMA

3/4 cup SPLENDA® Sugar Blend3/4 cup flax seed meal5 ripe bananas, mashed1/4 cup skim milk1/4 cup low-fat sour cream2 teaspoons egg whites2 cups whole wheat flour1 teaspoon baking soda1/2 teaspoon saltPreheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan. In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan. Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean. Amount Per Serving  Calories: 217 | Total Fat: 1.4g | Cholesterol: 2mg

 view all reviews »

WOW! I am not renowned for my baking ability, yet these muffins turned out BEAUTIFULLY. I even made substitutions which I am rarely brave enough to do! I used brown sugar instead of splenda (because I don't like the fake supersweet aftertaste), nonfat vanilla yogurt instead of sour cream, and substituted 1/2 c. wheat bran for 1/2 c of the ww flour. I added 1 tsp cinnamon and 1/2 tsp nutmeg as recommended by another reviewer (thanks!) and added 1/2 c. each chopped pecans and chocolate chips. They turned out stunningly! They were quickly gobbled down. I made 18 medium-sized muffins and baked them in silicone pans, so had to keep them in 5-10 minutes longer than expected (about 30m). They came to 191 calories a piece with my changes, including 6.2 grams of fat (from the pecans, chocolate and flax mostly), 32.6 g carbs (including 17 g sugar and 5 g fibre), and 4.5 g protein per muffin... if you left out the choc chips, -35.5 calories; no pecans = -22.8 calories; splenda = -32.3 calories (per muffin). So you could get 'em down to about 100 calories each, but they wouldn't taste as good :) Was this review helpful? [ YES ]
30 users found this review helpful WOW! I am not renowned for my baking ability, yet these muffins turned out BEAUTIFULLY. I even...

View the original article here