I’ve been having fun thinking about the different ways I can replicate some of the meals we had while we were in Barcelona. As I mentioned on my Instagram, I ate grains during my two weeks in Spain. Before leaving, my Nutritionist at Roots Medical mentioned that he knows people with wheat sensitivities who had no problems eating it in Europe. I took a poll from my followers, and many of them said they experienced the same food freedom over there! I decided to give it a try and I wasn’t disappointed.
I’m not sure precisely why European bread didn’t bother me the way it does in the States, but I’ve read it could have something to do with the way the bread is prepared there or that Europe has higher restrictions on pesticides than we do here. It’s also possible that my digestion woes left because I was in a more relaxed state on vacation. There’s a strong connection between our guts and our brains, and our digestive system can get thrown out of whack due to high amounts of stress. I noticed my digestion getting worse as my anxiety about coming home and sadness around having to work crept in at the tail end of our vacation. Whatever it was that made me able to enjoy bread, I’ll take it! I hadn’t had a piece in over three years.
One of the nights we were in Barcelona, we wandered into a little place called Salterio’s (thanks for the rec, Oh Ladycakes). It was a little vegetarian restaurant in the Borne district. For those of you who haven’t been to Barcelona, Borne is filled with narrow, winding cobbled streets, some of which cars can’t go down. Salterio happened to be on one of those streets, and we popped in at the end of the night for a little dessert.
You don’t see much fruit on menus in Spain, and when you do it’s oftentimes for dessert. We ended up pointing to something on the menu that said it had fruit and honey on it, and when it arrived the fruit and honey had been pressed between two tortillas in a panini maker! It wasn’t exactly what we were expecting, but man, did we enjoy it.
I decided to try and recreate the meal adding some personal touches (like almond butter, chocolate, and using grain-free tortillas). This is a super easy little treat that you can enjoy on occasion. I like that it gets its sweetness from the apples and bananas, but still has some protein on it from the almond butter.
Two Almond Flour Tortillas from Siete Foods
1/2 of a Honeycrisp Apple, thinly sliced
1/2 of a ripe banana, thinly sliced
2 Tablespoons of Crunchy Almond Butter (I love the 365 brand from Whole Foods)
Tsp fat (I used ghee but you can use butter or coconut oil)
Melted Eating Evolved chocolate (I’d HIGHLY recommend you go this route)
Spread almond butter on one tortilla
Add two layers of apples and two layers of bananas, alternating between fruits
Spread almond butter on the other tortilla and press it on top of the fruit
In a castiron skillet, turn heat to medium and melt 1 teaspoon of fat
Once fat has melted, gently place the tortilla on it and cook for 2-3 minutes or until it appears golden brown when you lift it
When one side is golden brown, use a spatula to carefully flip the tortillas and brown the other side for 2-3 minutes (feel free to add more ghee/coconut oil here if necessary)
When both sides are golden brown, remove from heat and place on a plate
Top with some of the toppings listed above. My favorites are chocolate and cinnamon, but you do you!