|
|
Instructions |
|
|
|
Preheat the oven to 400°F (200°C).
|
|
|
|
Whisk the eggs and egg whites fluffy and continue
to whisk with a hand mixer, preferably for a few
minutes. Add cream cheese and continue to whisk
until the batter is smooth.
|
|
|
|
Mix salt, psyllium husk and coconut flour in a
small bowl. Add the flour mix one spoon at a
time into the batter and continue to whisk some
more. Let the batter sit for a few minutes, or
until the batter is thick like an American
pancake batter. How fast the batter will swell
depends on the brand of psyllium husk – some
trial and error might be needed.
|
|
|
|
Bring out two baking sheets and place parchment
paper on each. Using a spatula, spread the
batter thinly (no more than ¼ inch thick) into
6 circles.
Bake on upper rack for about 5 minutes or more,
until the tortilla turns a little brown around
the edges. Carefully check the bottom side so
that it doesn’t burn.
|
|
|
| Serving
Suggestions |
|
|
3 Servings
|
|
|
Originally Submitted
9/28/2016
|
