Zero Belly Coconut Flour Tortillas
One of the difficult aspects of the zero diet is missing out on flour for bread and other baked products. Hence I created these coconut flour tortillas which are a sort of crepe-tortilla hybrid and are delicious and can be used for many different zero belly recipes as a bread replacement.
Ingrediënten
- ½ a cup of coconut flour
- ½ a tsp. of wheat-free baking powder
- ¼ tsp. of ground kosher sea salt
- 16 egg whites free-range
- ¾ cup of almond milk
Instructies
- Mix all of these ingredients in a stainless steel or glass bowl.
- Let the mix sit for around 10 minutes so that the coconut flour absorbs much of the moisture, and then whisk the mix again.
- The tortilla batter should ideally be runnier than that of a pancake mix.
- Heat up a non-stick skillet over a medium to high heat and spray with extra-virgin oil to coat the bottom and sides of the skillet.
- Pour a ¼ of a cup of the batter into the skillet and give the skillet a swirl so that the tortilla is thin.
- Once the bottom is done, use a rubber spatula to release the edges of the tortilla then turn it over.
- When done plate the tortilla.
- Spray the skillet again and repeat the steps until your batter is used up.
Notes / Tips / Wine Advice:
Make use of the egg yolks by using them for omelets and scrambles for zero belly breakfasts and lunches during the week.
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