LOVIN' LIFE... Grain Free


Sneak-peak Spinach Wraps


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A sneak peak at what to expect in my new book! Thinking I might post some whoopie pies for the 4th of July, so here's an idea to keep you cool until then.

Grain Free Sneak-peak Spinach Wraps
Yields1 Serving

Ingredients

 1 roughly chopped zucchini (about 4–5 ounces)
 ½ cup packed spinach, or one big handful
 2 large eggs
  tsp sea salt
 1 tbsp lemon juice
 1 tbsp coconut flour
 1 tbsp psyllium husk powder

Directions


1

Preheat your oven to 350°F.

2

Blend everything except the psyllium husk powder and coconut flour in your blender until nice and smooth and pour into a bowl.

3

Stir together the coconut flour and psyllium husk, whisk into the batter, and let rest a minute.

4

Use a baking liner or lightly butter or oil a cookie sheet and measure two portions of batter onto a baking sheet.

5

Use an offset spatula to spread batter into thin wraps.

6

Bake for about 10–12 minutes.

7

If you use two cookie sheets, you can bake four wraps at once, on two even racks.

Ingredients

 1 roughly chopped zucchini (about 4–5 ounces)
 ½ cup packed spinach, or one big handful
 2 large eggs
  tsp sea salt
 1 tbsp lemon juice
 1 tbsp coconut flour
 1 tbsp psyllium husk powder

Directions

1

Preheat your oven to 350°F.

2

Blend everything except the psyllium husk powder and coconut flour in your blender until nice and smooth and pour into a bowl.

3

Stir together the coconut flour and psyllium husk, whisk into the batter, and let rest a minute.

4

Use a baking liner or lightly butter or oil a cookie sheet and measure two portions of batter onto a baking sheet.

5

Use an offset spatula to spread batter into thin wraps.

6

Bake for about 10–12 minutes.

7

If you use two cookie sheets, you can bake four wraps at once, on two even racks.

Sneak-peak Spinach Wraps


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