Рецепты

Кокосовая лепешка из 2х ингредиентов




Состав:


  • Кокосовая мука - 1/2 ст. (56 г)  
  • Псиллиум - 2 ст.л. (10 г)  
  • Соль - 1/4 ч.л.
  • Вода - 1 ст.

Приготовление:

  1. In a small mixing bowl, whisk the coconut flour, psyllium husk and (optional) salt, breaking up any lumps in the coconut flour.
  2. Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel moist & springy).
  3. Cut the dough into 4 equal pieces. Shape each piece of dough into a ball.
  4. Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap will also work). Using a rolling pin, roll dough into a 7-inch (17.5 cm) circle. Carefully peel off top layer of paper.
  5. Lightly spritz a large skillet with nonstick cooking spray. Heat over medium high heat until hot. Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.
  6. Cook the tortilla for 2 to 3 minutes until it begins to puff and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 2 to 3 minutes longer until puffed and golden brown in spots.
  7. Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
  8. The tortillas are delicious warm, room temperature, or cold!

NOTES

Storage: Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.
Psyllium Powder Option: Use 2 teaspoons (10 g) of psyllium husk powder in place of the 2 tablespoons whole psyllium husks.
Tip for Removing Tortillas from Paper: if the paper is really sticking to the tortilla, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!
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