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Flourless Zucchini Tortillas with Pluck

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Recipe by Piage R

Paige is a Functional Nutrition Practitioner who is passionate about the restorative power of whole foods and simple lifestyles. She runs Naturally Nourished Wellness, using her skills to help people overcome gut issues and other health challenges by finding long-term solutions through diet, lifestyle, and mindset changes.

Instructions

Step 1

Preheat oven to 350

Step 2

Line a baking sheet with parchment paper

Step 3

Grate zucchini and squeeze in paper towel to remove excess water. Measure 1 cup of zucchini and add to bowl.

Step 4

Add egg, arrowroot, Pluck, and other spices. Mix to combine. If the mixture is too wet, add an additional tablespoon of coconut flour.

Step 5

Using an ice cream scoop (or measuring cup), scoop batter and place on prepared baking sheet.

Step 6

Using your fingers, press the batter into a thin circle (about 4-5 inches in diameter, depending on the amount of batter you use).

Step 7

Bake for 20-25 minutes until the tortilla is slightly brown on the edges.

Step 8

Remove from oven and cool on a rack.

Step 9

Can be eaten warm or cold with your favorite fillings.

Step 10

Leftover tortillas freeze well for up to 2 months if placed in a glass container separated by parchment squares.

Step 11

Makes 3-4 tortillas depending on the amount of batter used.

Ingredients

1 cup packed zucchini (grated)

1 egg (or flax egg)

1/3 cups arrowroot flour

2 tablespoons coconut flour

3/4 teaspoons Pluck seasoning

1 teaspoon oregano

1/2 teaspoons garlic salt or sea salt

1/4 teaspoons black pepper

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