OMG! Amazing dinner last night! I surprised myself. We had enchiladas! Instead of using Ezekiel tortillas or a low carb one, I decided to get creative and make something using coconut flour…. my new obsession! Low carb, high fiber-who could ask for anything better, right? And they contain a good amount of protein, so this makes it very PWS-Friendly!
The internet search was on as I needed some guidance and then I found these from Against All Grain! Here is the original recipe. Of course I changed mine around a bit… Here is my version.
3 tablespoons coconut flour
1 cup unsweetened almond milk
4 whole eggs
4 egg whites
2 tablespoons coconut oil (refined)
1 tablespoon baking powder
~Combine eggs, almond milk, coconut flour and melted coconut oil. Let sit for 5-10 minutes. As the mixture is sitting, warm a pan on medium-high heat. Then add in baking powder, stir again.
~Using a 1/4 measuring cup, pour into greased pan and swirl around to create a thin layer. Leave on until side start to life, then carefully begin to lift the tortilla, and flip.
That’s it! All done! Super simple.
I had extras (they held up great in the refrigerator) that I used for breakfast! This is going to become a weekly staple for a while! So many things to do with them!!
MACROS BREAKDOWN: Serving size is 10 tortillas
Calories Fat Carbs Fiber Sugar Protein
Totals per tortilla: 55 3.5 1.2 0.6 0.1 4.3
~To remove fat: Try it with all egg whites. For every whole egg, replace with 2 egg whites
~For a breakfast crepe: try adding 1 teaspoon of vanilla extract, then fill with peanut
butter and bananas, or cooked down fruit and top with some cool whip.
~For the chocolate lover: melt some chocolate chips and drizzle on top