Zero Belly Coconut Flour Tortillas
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.
