Coconut Flour Tortillas
1 tablespoon coconut flour
1/16 teaspoon baking powder
2 egg whites (or, 3 tablespoons egg whites)
2 tablespoons water or coconut milk
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 (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 berries, enchilada filling - anything you like!
These are thin and delicate. Use them for enchiladas, sandwich wraps, or
anything you can think of!
Recipe submitted by Brandon, Dallas TX
Egg yolks can be used to make aioli. Recipes are with Mayonnaise.
Leftover egg yolks can be refrigerated for 3-4 days. To freeze place one
egg yolk in each ice cube cavity of a tray. After frozen put in bag.
From: Tropical Traditions: Free Coconut Recipes
Brandon, Dallas TX