Zucchini Tortillas

zucchini-tortillas.jpg

Makes 6-8 depending how big you roll them

Ingredients

  • 550g zucchini, grated/shredded

  • 175g tasty cheese, grated

  • 1 tsp dried mixed herbs or 2 tsp chopped fresh mint leaves or parsley – optional

  • 2 large eggs

  • 100g almond flour

  • 1 Tbs psyllium husk

  • ½ tsp salt

Method

(I put the coarse grating blade on my food processor and put the zucchini and cheese through this. Otherwise use a hand grater.)

  1. In a large bowl mixed all the ingredients together to form a ‘batter’.

  2. Line baking trays with baking paper and heat the oven to 200g.

  3. Divide the batter into 6-8 portions and form into a ball. Roll out into thin circles between baking paper and transfer to the paper lined baking trays.

  4. Bake for about 20-25 minutes until golden. They need to be fairly well cooked or else they will be soggy when they cool.

  5. Remove from the baking trays while warm and roll up.

To serve spread with avocado or cream cheese and then top with salad.