Low Carb Zucchini Tortillas for Soft Tacos

February 27, 2021 / Lyn Jones / 0 Comments

These are really full of flavour! One does need to take a little care while holding these soft taco style. One of my kiddos held their zucchini tortilla a little too hard and ended up crushing it apart.
Makes 8.

Ingredients

  • 500g zucchini, or Summer squash or both
  • 1 teaspoon salt
  • 2 large eggs
  • 28.35g (1½ oz)  or 1/4 small onion – or two medium scallions, minced
  • 1½ teaspoon lemon pepper
  • ½ teaspoon baking powder
  • ½ cup almond flour
  • 1/4 cup oat flour or Bob’s Red Mill GF Baking Mix or more almond flour or coconut flour
  • 1/2 cup finely grated Parmesan cheese

Instructions

  • Grate zucchini or use food processor. Put zucchini in a colander & sprinkle with the salt.
    Mix gently to distribute the salt & let sit about 5 minutes. Squeeze out juice with your hands and place into a medium sized mixing bowl.
  • Preheat oven to 375, positioning racks to the lower & upper third of the oven. Line two baking sheets with parchment paper.
  • Add the eggs & onion to the zucchini and mix together. In a small bowl, add the drys, stir together. Add drys to the wet & stir to incorporate. Batter should be thick but not stiff. Water will be released from the zucchini as the batter sits; just mix it in before measuring and baking.
  • Stir zucchini mixture one more time and dip a ¼ cup measuring cup into the batter, level off. Place four mounds onto the baking sheet and spread them into a thin, flat circle using a fork. Bake for 7 minutes, switch the baking pans (put the top pan on the bottom rack and the bottom pan on the top rack) and bake 7 minutes more until the zucchini tortillas are cooked to your liking.
  • Let them cool a bit before removing with a spatula to a cooling rack to cool.

Nutrition Facts

Amount Per Serving
Calories 92Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 92kcal | Carbohydrates: 5g | Protein: 6g | Fat: 5g | Fiber: 2g

VARIATIONS:

  • sub 1 cup of grated Mozzarella, Cheddar, Swiss, Gruyere, Monterrey Jack, Pepper Jack or Colby Jack for the Parmesan
  • sub grated Romano or Asiago for the Parmesan
  • use onions, shallots, leeks or green onions
  • use regular salt and pepper instead of the lemon pepper and add thyme, granulated garlic, dill, cumin, oregano, fennel seed or chopped cilantro
  • use yellow squash or a combination of Summer squashes as the base

Paleo Pecan Pie Muffins

February 2, 2021 / Lyn Jones / 0 Comments

These were so incredibly yummy.

makes 9 muffins

Ingredients
  • 1 cup almond flour
  • 3/4 cup coconut sugar
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/3 cup Coconut Oil, room temperature
  • 1 tablespoon Molasses*
  • 1 cup raw pecans, chopped
  • 2 cups dairy free mini chocolate chips (optional)
    cinnamon (opt)     
  1. Preheat the oven to 150 degrees FF and line a muffin pan with 9 parchment liners.
  2. In a large bowl combine almond flour, coconut sugar and salt.
  3. Add eggs, coconut oil & molasses, stir well. Stir in the pecans and scoop into muffin liners.
  4. Bake for 25 minutes- the edges should be slightly brown.
  5. Let cool for 10 minutes, then remove from pan and cool completely.
    Can be stored at room temperature for 3 days, refrigerate if storing longer than that.    NOTES:  * the Molasses adds a great depth of flavour, or use maple syrup
    They are not supposed to be crumbly – the dough is definitely not as watery as traditional muffin batter- it should be thick almost like cookie dough.

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