In The Ultimate Grain-Free Cookbook (Skyhorse Publishing, 2018) by Annabelle Lee, readers will be able to learn about Lee’s journey with refined grains and find new recipes to try. If you are struggling with health issues, you may find some of the answers to your questions as well as ideas for a lifestyle change.
When I first began to omit grains from my life, bread was the most difficult to stop eating. With no one in my family having obvious reactions to gluten at the time, I kept trying to eat a little bread here and there. Then, I graduated to thinking, I’ll just eat gluten-free breads, because I thought gluten was the villain. Wrong. All that refined starch in those gluten-free breads wreaked havoc on my health and my weight (particularly my mid-section). What?! Life without a piece of good ol’ bread now and again? That wasn’t going to work. So, I got to work and lo and behold: delicious and simple recipes made without grains, processed starches, or yeast. Taking yeast out of the equation means we no longer must wait hours for a loaf of bread. I like that almost as much as knowing I can eat bread anytime now. Psyllium husk is a necessary ingredient in these recipes and using the brand I recommend will assure your best results—I grind it to a powder in my coffee grinder.
If I made these and sold them back in the day, I know Popeye would’ve kept me in business. They’re so much more versatile than that ol’ can of spinach he used to pour down his throat. He had the right idea though, because those muscles he got from that spinach must’ve been what kept Olive Oyl around. My family loves tuna or chicken salad in these wraps, but they also make great holiday wraps. Try them sliced into bite-sized pieces with cream cheese and red peppers for Christmas time, or with salmon spread and black olives for Halloween appetizers.
- 1 roughly chopped zucchini (about 4–5 ounces)
- 1/2 cup packed spinach, or one big handful
- 2 large eggs
- 2/3 teaspoon sea salt
- 1 tablespoon lemon juice
- 1 tablespoon coconut flour
- 1 tablespoon psyllium husk powder
- Preheat your oven to 350°F.
- Blend everything except the psyllium husk powder and coconut flour in your blender until nice and smooth and pour into a bowl.
- Stir together the coconut flour and psyllium husk, whisk into the batter, and let rest a minute.
- Use a baking liner or lightly butter or oil a cookie sheet and measure two portions of batter onto a baking sheet.
- Use an offset spatula to spread batter into thin wraps.
- Bake for about 10–12 minutes.
- If you use two cookie sheets, you can bake four tortillas at once, on two even racks.
More from The Ultimate Grain-Free Cookbook:
- Grain-Free Red Velvet Cupcakes Recipe
- Grain-Free Sweet Potato Crackers Recipe
- Savory Focaccia Bread Recipe
Reprinted with Permission from The Ultimate Grain-Free Cookbook and Published by Skyhorse Publishing.