Prepare nachos and delicious wraps? …. Because simply choose when you can prepare them both with the same mixture?
There is the nachos and the wraps baked with a Mediterranean taste gluten-free, dairy products and eggs.
I had already proposed the tortillas that in the dough contained the psyllium husks, in this wraps the konjac noodles play the thickener task replacing the psyllium husks.
Ingredients for about 100 nachos or 6 wraps 12 cm diameter :
- 150 g fresh corn kernels
- 150 konjac noodles rehydrated and drained
- 90 g of golden flax seeds
- 40 g dried tomatoes
- 20 g red onion
- 2 tablespoons dried rosemary
- 1 tablespoon vinegar
- 1 pinch of salt
- 1 pinch chili powder
- extra virgin olive oil
How to prepare nachos and wraps
Drain the noodles konjac from preserving liquid, very well wash them under running water, then dip for 1 minute in boiling salted water.
Chopped linseed and rosemary in a mixer with the pulse mode.
Blend the corn kernels with konjac noodles.
Cut into small pieces red onion and dried tomatoes, add them to the bowl of the mixer to the corn and spaghetti konjac and blend.
Unite all in the mixer: linseed, rosemary, corn, the konjac noodles, dried tomatoes and red onion, add the vinegar, salt and pepper, blend for mix all ingredients.
How to cook the wraps
Between two sheets of parchment paper, lightly anointed with oil, roll out the dough in subtle ways even a few millimeters thick, gently helping with the bottom of a glass, or a small rolling pin.
You can divide the dough to immediately form the wraps. or roll out the dough into a single sheet and then cut out the tortillas with a coppasta when the dough is baked.
Bake the dough between two sheets of paper from the oven at 100 ° C in a ventilated mode for 10 minutes without baking tray directly on the oven rack.
The wraps are very delicate, allow to cool a few minutes before removing from sheets of parchment paper.
Stuffed them however you like, and serve as an accompaniment.
You can freeze cooked wraps.
How to cook the nachos
Between two sheets of parchment paper, lightly anointed with oil, roll out the dough very thin and evenly, gently helping with a rolling pin or the bottom of a glass.
Bake the dough between two sheets of paper from the oven at 100 ° C in a ventilated mode for 10 minutes without baking tray directly on the oven rack.
Remove from oven the thn dough, let it cool for a few minutes before removing the top sheet of waxed paper, then traced with a knife the shape of triangles.
Place the triangles on a baking sheet lined with parchment paper and bake again at 100 ° C always ventilated mode for about 25 minutes.
After 25 minutes the crispy nachos are ready.
Check the nachos while cooking because they could very easily become dark, the cooking time can vary from a few minutes to two reasons:
- each oven is unique
- the initial sheet thickness may be a few millimeters thicker
clibi 