Grainless Zucchini Tortillas
INGREDIENTS:
3 cups grated organic zucchini
1 cup + 3 tablespoons arrowroot flour
1/2 cup coconut flour
3 organic eggs
1 teaspoon of each: smoked paprika, cumin, chili powder, turmeric, sea salt, black pepper
DIRECTIONS:
Preheat oven to 350 F.
Wash and grate zucchini.
Squeeze the water out of the zucchini and place in a medium glass bowl, discarding the zucchini juice.
Add in the arrowroot flour, coconut flour, eggs and spices.
Mix until well combined.
Line a 9 x 11 baking sheet with parchment paper.
Using a large spoon or ice cream scoop, scoop the tortilla batter on to the baking sheet, then press with your finger to form thin round-shaped tortillas.
Bake for 40 minutes or until tortillas are golden brown.
Serve with your favorite taco toppings like grass-fed beef or pastured chicken!