JBF ALMOND FLOUR WRAPS
- 5 egg Pasture Raised Eggs
- 3 tbsp Water
- 1/4 tsp Sea Salt
- 1/2 cup Almond Flour
- Directions are based on the original recipe of 8 servings
- Step 1
- 1)IN A MEDIUM BOWL, WHISK TOGETHER EGGS, WATER, AND SEA SALT. SLOWLY WHISK IN ALMOND FLOUR UNTIL BATTER IS SMOOTH AND COMBINED. COVER AND REFRIGERATE 10 MINUTES TO ALLOW BATTER TO THICKEN .
- 2)HEAT A LARGE SKILLET OVER MEDIUM HEAT, BRUSH WITH COCONUT OIL, ADD 1/4 CUP BATTER, AND SWIRL THE SKILLET TO COAT WITH BATTER.
- 3) COOK FOR 1 MINUTE OR UNTIL WRAP IS SET AND FIRM TO THE TOUCH. USING A SPATULA, CAREFULLY FLIP OVER WRAP AND COOK FOR SECONDS. TRANSFER TO PLATE AND REPEAT WITH REMAINING BATTER.
- 4) BATTER MAY ALSO BE MADE WITH BUCKWHEAT FLOUR AS WELL IF YOU WANT TO REPLACE FOR ALMOND FLOUR.