Grain-free Wraps

This recipe is based on a recipe developed by Jo Whitton of Quirky Cooking.

Ingredients

• 2 tablespoons coconut flour
• 60ml water
• 4 eggs
• ½ teaspoon salt
• 5 teaspoons of butter or other oil/fat

 Equipment

• large mixing bowl
• spatula or wooden spoon to mix
• ladle
• frying pan
• flipper

 Method

1. Add coconut flour, water, eggs and salt in a large bowl and mix together well.
2. Heat a frying pan on low heat. Add the butter/fat/oil and spread around the pan and allow to heat for 30 seconds.
3. Pour ¼ cup of the batter into the pan, and using a spatula skim off the top of the batter to the outside edges in a circular manner to thin out the batter.
4. Cook the wrap for about 1 minute - until it is looking ‘dry’ on the top and the underneath is golden-brown.    
5. Flip carefully and cook the other side for 30 seconds – 1 minutes until both sides are cooked and golden brown. 
6. Remove from the pan and stack on a plate.

Will store in a container in the fridge for up to 3 days, and in the freezer for 1 month.  Best eaten immediately/on the day or from the fridge.  Freezing will deteriorate the texture.