Healthy zucchini tortillas

Natively constructed tortillas or should I say zucchini tortillas ?! That's right! those sound tortillas are stacked with ground zucchini, just 4-fixings and 100% gluten free, paleo and essentially the best perfect eating taco formula.

Carine here, sharing another of my spotless nourishment formulas creation. You folks realize the amount I am insane with sound finger sustenance and zucchini isn't that right? Zucchini balls, zucchini waffles, quinoa zucchini pizza prepare and now those zucchini tortillas! However, as a mum of a 2 years of age, including greens into our sustenance is my need.

Despite everything I don't prefer to settle on taste or fun! Emma – my 2 years of age – won't eat exhausting sustenance so that is my new 3 controls in the house {HEALTHY + TASTY + FUN FOR KIDS} meaning a super test for mummy.

Extraordinary news, those custom made tortillas – or zucchini tortillas, call them as you like – tick all the crates.

Also try our recipe : CAULIFLOWER TORTILLAS

Ingredients :

• 1 cup grated zucchini packed, squeezed to remove zucchini juice - about 4 small size zucchini
• 1 egg
• 1/3 cup arrowroot flour (or swap for grated cheese if keto) packed - arrowroot flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon.
• 2 tablespoon Coconut flour
• 1 teaspoon oregano
• 1/2 teaspoon garlic salt or sea salt
• 1/4 teaspoon ground pepper - adjust regarding taste

Instructions :

1. Preheat the oven to 180C (355F).
2. Prepare a baking tray covered with baking paper. Set aside.
3. Wash the zucchini and leave the skin on.
4. Using a grater, finely grate the zucchini. Squeeze the extra zucchini juice with your hands. Discard the zucchini juice. Press the grated zuchini into a measuring cup until it reach 1 cup.
5. Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. It will form a batter not too moist. If too moist - i could happen if you did not squeeze out the zucchini water very well- add an extra tablespoon of coconut four to absorb.
6. Using a mechanical ice cream scoop maker. Scoop some zucchini tortilla batter.and scoop out onto the baking paper.
7. Using your finger press the batter until thin and shape a round tortilla. It should not be thicker than 0.2 mm.
8. Repeat until you scoop all the batter. The recipe makes about 6 tortilla 10 cm diameter.
9. Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together.
10. Cool down on a rack to keep them moist.
11. Eat hot or cold.

Source : bit.ly/2YEDfFl

Read more our recipe : HEALTHY LEMON POPPY SEED MUFFINS