Almond Flour Sharwama Wrap
1/3 Cup of Blanched Almond Flour 2 Eggs 1 Tablespoon Coconut oil 1 Tablespoon of Psyllium Husk 1/2 Teaspoon of Baking Powder 1/2 Teaspoon onion powder 1/4 Teaspoon of Adobo 1/4 Teaspoon of Salt 1/4 Cup of Hot Water 2-3 Sachets of Stevia or Some stevia Drops.
In a bowl, beat 2 whole eggs till fluffy. Add melted & cooled coconut oil and beat together. Add blanched almond flour, psyllium husk, adobo, onion powder, baking powder, and salt then mix well. Add hot water and beat well.
Consistency should be draw a bit and somewhat thick. Set a non-stick frying pan on medium - low heat, add 1 tablespoon of coconut oil and swirl it around the pan to oil it well. Pour batter and swirl to cover the entire pan. Cook one side for 3-4 minutes on medium - low heat. Using a flat frying pancake flipping spatula, flip Sharwama wrap in one motion and cook other side for about 3 minutes.
Filling of the wrap can be done as you like. To create the filling pictured above, add 2 sachets of Tuna in a bowl, add 2 tablespoons of mayonnaise, 1/4 -1/2 Teaspoon of pepper, a dash of adobo and parsley as you like. Mix well and add to middle of the Sharwama wrap then fold over tightly. Serve & enjoy.
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