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Coconut Tortillas

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  • Coconut Tortillas

    I know there's a few of us with wheat/gluten issues on here so I'd thought I'd share this recipe. I just made these for the first time tonight and they were pretty quick and easy (*I didn't have coconut flour so I just grabbed some coconut and pulsed it in my coffee grinder and that worked just fine).
    Servings: 1 tortilla
    Preparation Time: 2 minutes

    1 tablespoon coconut flour
    1/16 teaspoon baking powder
    2 egg whites (or, 3 tablespoons egg whites)
    2 tablespoons water or coconut milk*
    coconut oil/butter
    Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

    Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

    Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.

    Fill with cream, berries, enchilada filling - anything you like!

    These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!

    * For the freshest coconut milk make homemade coconut milk. (See video at this link.)

    Recipe submitted by Brandon, Dallas TX
    You must be the change you want to see in the world.
    ~ M.K. Ghandi

  • #2
    these sound amazing!
    Daughter your faith has made you well,go in peace, and be healed of your disease.(Mark 5:34)

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