Yields: 7 five-inch tortillas or 3 eight-inch tortillas
Ingredients:
6 Egg Whites
6 Egg Whites
3.5T Coconut Flour
4T Liquid (Yogurt/Almond Milk/Coconut Milk)
1/2t Salt
Instructions:
Mix all of the tortilla ingredients in a small bowl with a whisk. Heat your skillet and fry them up with olive oil/coconut oil/butter/ghee! I did one at a time with 1/8C of batter and poured it on the pan and immediately started gyrating the pan to thin out the tortilla. Cook on the first side for 45-60 sec and then the other side for 30-45 sec. Flip carefully. I perfected the flip by tortilla #3 or so... LOL.
If you want to spice things up, add to the batter 1/4t Chili powder, 1/4t Cumin, 1/8t Chipotle Powder and 1/4t garlic salt for Mexican Enchiladas or Tacos. You can also fry them for longer and add 1/2C Grated Cheddar Cheese to the batter to make crunchy tostadas!!
For crepes, you can add to the batter a squeeze of Honey and 1/2t Cinnamon. Spoon your fruit in and top with whipped coconut cream!!
The possibilities are endless!! Enjoy!
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