Tortillas
| Ingredient | Qty, g | |
|---|---|---|
| Apple cider vinegar | ||
| Coconut flakes or flour | ||
| Psyllium | ||
| Himalayan salt | ||
| Garlic powder | ||
| Baking soda | ||
| Water | ||
| Olive oil | ||
| Product release: | 840 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 5 min | ||
| 2 min | ||
| 5 min | ||
| 50 min | ||
1 h 7 min | ||
|---|---|---|
| Proteins | 2.2 g |
| Fats | 22.8 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 1.8 g |
| Calories | 245 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 4.9 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.05 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 150 |
| Weight loss | Detention | Set |
|---|---|---|
| 25% | 18% | 15% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Coconut flakes or flour Manganese | 19253022? |
| iWhich products: ◦ Psyllium: 58% ◦ Coconut flakes or flour: 42% Fibers | 17262623? |
| iWhich products: ◦ Himalayan salt: 98% ◦ Coconut flakes or flour: 2% Sodium | 14142614? |
| iWhich products: ◦ Coconut flakes or flour: 92% ◦ Garlic powder: 5% ◦ Olive oil: 3% Iron | 10483? |
| iWhich products: ◦ Coconut flakes or flour: 92% ◦ Garlic powder: 8% Phosphorus | 5575? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Coconut flakes or flour: 94% ◦ Olive oil: 6% Palmitic acid (Saturated) | 38385938? |
| iWhich products: ◦ Olive oil: 89% ◦ Coconut flakes or flour: 11% Oleic acid | 10121711? |
Combine all the dry ingredients:
- coconut flour (250 g);
- psyllium (40 g);
- salt (1.5 tsp);
- dry garlic (2 tsp);
- baking soda (1/2 tsp) or baking powder;
- spices to taste: turmeric, paprika, herbes de Provence, etc.
Use a whisk to thoroughly mix them until a homogeneous mass is obtained.
Then add water (500 ml) to the dry ingredients. Mix and add olive oil (2 tbsp) and lemon juice or apple cider vinegar (1 tsp).
Knead the dough thoroughly for 1-2 minutes until it resembles the consistency of plasticine.
If the dough is too thick, add a little more water.
To easily roll out the dough into tortillas, take two pieces of parchment paper. Place the dough between them and roll it out into a thin layer 3-6 mm thick. After that, use a plate to cut out the tortilla shape.
Heat a dry skillet. Carefully transfer the rolled tortillas to the skillet, removing the top layer of parchment.
Bake them until golden brown, 2-3 minutes on each side.
To prevent puffing, poke the tortillas with a fork in several places.
