Grain-free Coconut Wraps
Author: Wick Nixon
Recipe type: Wraps, Dinner, Snack
Serves: 5-6 small
- 2 eggs
- ½ c light coconut cream
- ½ c water
- 4 T tapioca flour
- 3 T coconut flour
- ½ t salt
- coconut oil for cooking (I use Tanna Farms)
- In a bowl, lightly beat the eggs. Add the coconut milk and water and mix. Sift in the dry ingredients. Whisk until well combined and then allow to sit for 5 minutes for the coconut flour to absorb nicely.
- Heat a small non-stick frying pan over a medium heat, add a small amount of coconut oil into the pan and melt. Add a scoop of mixture (approximately ¼ c) and swirl around to cover the bottom of the pan. Cook for 1-2 minutes until brown on the bottom and then flip over and cook for a further 1-2 minutes. Continue with the rest of the mixture.
- Note: The wraps are very soft, so keeping them small makes them manageable to flip.