Servings |
tortillas
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Ingredients
- 6 egg , whites
- 2 whole eggs
- 1/2 cup coconut milk , or 1/2 cup filtered water
- 1/4 cup coconut flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon lemon juice
- coconut oil , or lard (for frying)
Optional for Mexican tortillas:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
Ingredients
Optional for Mexican tortillas:
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Instructions
- Combine all ingredients (except the fat) in a food processor or whisk together in a bowl, making sure to break up all the lumps in the batter.
- Heat 1 tablespoon of the coconut oil in a nonstick pan, and pour in 3 to 4 tablespoons batter.
- Move the pan around to evenly distribute a thin layer of batter in a round tortilla shape.
- Cook on medium high heat until the tortilla is nicely browned on one side, about 1 ½ minutes.
- Work around the edges with a rubber spatula and carefully flip the tortilla and cook on the other side for an additional minute.
- Slide out onto a plate and repeat.
- Make sure to add coconut oil to the pan in between tortillas.
- Store in a sealed container in the fridge for a few days.
Recipe Notes
From The Heal Your Gut cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet by Hilary Boynton and Mary G. Brackett, retrieved April 2015.