I like to keep a supply of these treats around the house because they’re delicious and because they’re a guiltless indulgence.
2teaspoonsorganic free-flowing brown sugar
1teaspooncinnamon Canola oil spray
2 8-inch sprouted wheat tortillas or other whole wheat tortillas
Preheat the oven to 400°F.
Combine the brown sugar and cinnamon in a bowl and whisk to combine. Set aside. Spray two cookie sheets with canola oil spray.
Cut tortillas into 16 pieces (first cut each tortilla in half, then each half in half, then each quarter in half). Place in a medium bowl. Spray 5 or 6 3-second sprays of the canola oil evenly over the tortilla pieces, using your hands to toss them to coat evenly with the oil. Drizzle the honey evenly over the tortilla pieces; again, using your hands, toss to coat. Sprinkle evenly with the brown sugar mixture. Toss to coat evenly. Turn the coated tortilla pieces onto the prepared cookie sheets, arranging them in a single layer.
Using your hands, sprinkle any remaining brown sugar mixture onto the tortillas. Bake in the preheated oven for about 10 minutes until crisp. Serve warm or at room temperature. After cooling to room temperature, store any leftovers in a sealed container for up to 2 days.