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Sneak-peak Spinach Wraps

Yields1 Serving

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

 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

Preheat your oven to 350°F.


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


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


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


Use an offset spatula to spread batter into thin wraps.


Bake for about 10–12 minutes.


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