Healthy zucchini tortilla

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 tsp Oregano
  • 1 cup Zucchini, dried packed

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Salt

Found on sweetashoney.co

Description

Ingredients

• 1 cup grated zucchini, packed, dried - about 4 medium size zucchini
• 1 egg
• 6 tablespoons arrowroot flour, packed - tapioca 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
• Salt, Pepper

Directions

• Preheat the oven to 180C.
• Prepare a baking tray covered with baking paper. Set aside.
• Wash the zucchini leave the skin on.
• Using a grater, finely grate the zucchini. Squeeze the extra water 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.
• Using a 6cm mechanical ice cream scoop makerscoop some zucchini tortilla batter.and scoop out onto the baking paper.
• Using your finger press the batter until thin and shape a round tortilla. It should not be thicker than 0.2 mm.
• Repeat until you scoop all the batter. The recipe makes about 6 tortilla 10 cm diameter.
• Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together.
• Cool down on a rack to keep them moist.
• Eat hot or cold.
• Fill in with your tortilla filling of your choice: grilled chicken, salad, grated carrots etc.