Made street taco size tortillas for dinner tonight. These little non-circular weirdos only have 9.4 mg of sodium compared to the 205 mg for store bought. This is why I love making homemade essentials.
#taconight

Ingredients:
2 cups flour
3 Tbsp olive oil
3/4 hot water
1/4 tsp kosher salt
Makes 16 little weirdos

Instructions:
I just mixed it all in a bowl (or you can use a kitchenaid with a dough hook), kneaded about 1-2 minutes until it forms a dough, then divided them into 16 little dough balls. Rolled them out and then placed on a pan (medium heat) until they started to bubble a little and then flipped. Kept them warm in a towel until I had them all done. I think the only thing that took a while was the rolling out. But since they are small you could use a tortilla press if you have one.

Ingredients
3 cups Old Fashioned Rolled Oats
1/2 cup sliced toasted almonds
3 tbsp Dutch Process Baking Cocoa
1/3 cup Extra Virgin Olive Oil or Melted Coconut Oil
1/2 cup Honey
1 tsp vanilla extract
3/4 tsp kosher salt
1/2 cup Dark Chocolate Chips
3/4 cup Freeze Dried Raspberries or Freeze Dried Strawberries

Instructions

1. Preheat the oven to 325 degrees with a rack in the center position. Line a rimmed baking sheet pan with parchment paper. Set aside.
2. In a large mixing bowl, combine the old fashioned rolled oats, sliced toasted almonds, cocoa powder, In a separate mixing bowl, whisk together - oil, honey, vanilla extract, and salt. Combine wet ingredients with oat mixture and stir until all of the ingredients are incorporated and coated evenly.
3. Transfer the mixture to the lined sheet pan. Using a spatula or spoon, spread into an even thin layer.
4. Bake at 325 degrees for 25 to 30 minutes, tossing the granola halfway through, until the granola is lightly toasted and very fragrant.
5. Transfer the pan to a wire rack to cool completely. Once completely cooled stir in the chocolate chips and dried raspberries or strawberries. Transfer the granola to an airtight container and store at room temperature for 1-2 weeks.

INGREDIENTS
2 Boxes of Betty Crocker Super Moist Butter Recipe Chocolate Cake Mix
1 - 9 oz Bag Heath Pieces (found in the candy isle)
1 cup (or half a bag) Special Dark Chocolate Chips
2 sticks room temp butter
4 eggs

DIRECTIONS
- Pre-heat oven to 350* - shelf on middle. Line a jelly roll pan with parchment paper.
- Combine both boxes of Cake Mix and both sticks of butter in your mixer bowl. Mix on low until butter is fully incorporated into the mix.
- While mixer is on, one at a time, add the eggs, making sure each egg has been incorporated before adding the next egg.
- Add pieces and dark chocolate chips, mix with spoon and not with mixer so the heath pieces don't break up.
- Spread dough evenly on the parchment lined jelly roll pan.
- Bake for 25-35 minutes or until toothpick comes out clean.

If you would rather make these as drop cookies instead of bar cookies, then space the dough 2 inches apart on a baking sheet and bake for 10-12 minutes. Center will be slightly gooey (like a brownie).