WRAPS ZUCCHINI WITH THYME GLUTEN FREE

Wraps zucchini no cereals, no eggs, no dairy.

Perfumed sheets of vegetables really all-round and can accompany a food or wrap, the call italian flat bread vegetables or tortillas Italian Flavored with thyme have a decidedly Mediterranean flavor, but you can indulge with the characterizations aromatic.

Serves 6 wraps:

  • 225 g zucchini
  • 35 g flax
  • 2.6 g psyllium husk
  • 20 g oil
  • 6 ml lemon
  • 1.5 g salt
  • 1 teaspoon dried thyme

How to prepare the wraps

Heat oven to 150 ° C ventilated mode.

Prepare a baking sheet covered with parchment paper.

If home ground flax seeds do pulse so that you will avoid overheating the linen releases its oil turning into a cream rather than a meal.

Peel the zucchini, we will use only the pulp inside (of course the green outside must not be wasted, can be used raw, cut into julienne strips in a salad or an omelet, sauteed quickly in the pan can become a sauce for pasta and cereals, an outline or the filling of a pie).

Whisk the inside of the zucchini, oil, salt and thyme.

Add the ingredients shakes the ground flax and psyllium, let rest for 20 minutes, the dough during the rest will bind, psyllium and flax seeds will absorb the liquid from the zucchini to form a gel (do not worry, once cooked, the wraps will not have a gelatinous consistency).

Form the dough rested circles with a diameter of 15 cm on parchment paper, you can help by putting it over the mixture of plastic wrap, so you can roll out the dough with your hands without getting dirty, the thickness must be of about 0.5 cm, stretches very easily.

Remove the used film to spread the crepes.

Bake at 150 ° C mode fan 8 minutes per side.

The wraps are turned on when the part is dry, capovolgeteli without disconnect them from the parchment paper, but with the aid of a second sheet of waxed paper.

Let cool completely before removing the wraps from the parchment paper.

They can be frozen.

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