[Healthy_Recipes_For_Diabetic_Friends] Low Carb Corn Tortillas

Thursday, September 4, 2014

[Healthy_Recipes_For_Diabetic_Friends] Low Carb Corn Tortillas

Low Carb Corn Tortillas

1 Tbsp yellow cornmeal
3/4 tsp baking powder
3 Tbsp + 1 tsp coconut flour
1 Tbsp flax meal (I use golden in these)
3 Tbsp almond flour
3 Tbsp light olive oil
3 beaten eggs (medium or large)
1/2 cup + 1 Tbsp water
2 tsp Fresh Corn flavoring (SEE NOTE) or use 1 Tbsp corn bran (Optional)

8 tsp. light olive oil (for frying the tortillas)

Whisk the eggs, water, corn flavoring and 3 Tbsp olive oil well in a
mixing bowl. Measure and add in all the dry ingredients. Whisk well too
a smooth batter.

Heat a non-stick skillet over medium high heat. Add 1 tsp oil and spread
it around in the center of the skillet with your spatula. Using a 1/4
cup measuring cup, scoop up 3 Tbsp batter, and holding the skillet in
your left hand, ready to tilt, pour the 3 Tbsp batter quickly into the
skillet in a circle with your right hand. Tilt the skillet to allow the
batter to roll into a nice 4 to 5 inch circle. Brown the tortilla on 1
side for about 2 minutes, flip and brown the second side. I slid my
tortilla around on the skillet surface so the oil would continue to keep
it from sticking as it cooked.

With a spatula, remove the cooked tortilla to awaiting paper toweling to
drain and cool so it can be handled for whatever application you are
using them for. Repeat this process, adding 1 tsp oil to the skillet
before forming each of the tortillas.

Makes: 8 - 4 1/2 to 5 inch small tortillas

Nutritional information per tortilla: 142.5 calories, 13.2 g fat, 3.86
g carbs, 1.43 g fiber, 2.43 g 3.63 g protein, 84 mg sodium

NOTE: You can find the flavoring at
http://www.selectflavors.com/individual-flavors/ or you could just use
the corn bran. Honeyville Grains has the corn bran.