Coconut Flour Wrap (Grain-free, Dairy-free, No Added Sugar)

I found this recipe on the fabulous Paleo food blog Against All Grain. I'm guessing you've heard of it, but if not, definitely go visit. It's super.

And I love this recipe. Plus it plays a key role in a post I'm putting up Thursday, so I had to share it. It can go savory or sweet, which is so fun. Yay versatility.

Look how lovely!

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Note: There is a little bit of natural sweetness carried by the coconut flour, but not enough to interfere with a savory dish, in my opinion. 

What you'll need:

• 1/2 cup coconut flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 1/2 cup egg whites (or 16 egg whites)

• 3/4 cup almond milk

Yields 8 medium wraps

Whisk all ingredients together in a non-reactive bowl, and allow it to rest for about ten minutes so that the coconut flour can absorb some of the liquid.

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Once it's good to go, heat a skillet to about medium (I had to go a little lower since my stovetop runs hot) and coat with non-stick spray. My fave is Trader Joe's Coconut Oil Nonstick Cooking Spray. Scoop 1/4 cup of the batter and tilt the pan around after you pour - you want to coat the bottom of the pan, spreading out into a nice, thin layer.

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Once you see the edges set up and bubbles forming on top (about a minute after pouring), it's flippin' time. Do it just the same way you would a pancake. And don't be distressed if it gets a little crinkled in the process. Just do your best to flatten it out on the skillet post-flip, and it'll be fine.

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Give the second side a minute-ish to cook up, and check it out with your spatula. If it's begun to get toasty brown like the other side, it's just about done! 

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If this recipe sounds good to you, definitely come back on Thursday for a great way to use it and even more reason to give it a try ;). And don't forget to pay Against All Grain a visit. Her recipes are dynamite.

(source)