Healthy zucchini tortillas #diet #healthyrecipe

March 31, 2019

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 : Loaded Chili Sweet Potato Fries #diet #healthyrecipe

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 :

Preheat the oven to 180C (355F).
Prepare a baking tray covered with baking paper. Set aside.
Wash the zucchini and leave the skin on.
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.
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.

Source : bit.ly/2HQWHcG