Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2012-09-08
Tomato Basil Sandwich Wrap
Here’s another winner recipe
from wheat-free champion nutritionist, Maria Emmerich!
This one is for a very simple but tasty sandwich wrap
with the flavors of tomato and basil.
Make a supply ahead of time, then
stuff with lettuce, sprouts, tomato, (uncured, unprocessed)
meats, some mustard, hummus, healthy mayonnaise, or salad
dressing, and you’re ready to go!
If you don’t have a basil
Marinara, you can always add a teaspoon of dried or
finely-chopped fresh basil or other herbs/spices.
(More of Maria’s excellent
recipes, along with her discussions, can be found on her
Maria
Mind Body Health (was Nutritious and Delicious
Journal blog), as well as in her several books.)
Maria’s Tomato Basil Sandwich Wrap
Makes 10 servings
1¼ cup blanched almond flour
(or ¾ cup coconut flour)
5 TBS psyllium husk powder
1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1 cup basil Marinara sauce (without added sugar
or high-fructose corn syrup)
In a medium sized bowl, combine the
almond/coconut flour, psyllium powder (no substitutes:
flaxseed meal won’t work), and salt. Add in the eggs
and combine until a thick dough. Add Marinara sauce into
the bowl. Mix until well combined. Let sit for a minute
or two until the dough gels up.
Separate into 10 balls (about
2 inches in diameter). Place the dough onto a
piece of greased parchment paper (I used THIS coconut oil
spray). Top with another greased piece of parchment. Using
a rolling pin, roll the dough out in a circle shape with
even thickness throughout. This dough is very forgiving,
so if you don’t make a circle with the rolling pin,
use your hands to perfect your tortilla.
Heat a large pan to medium-high
heat with coconut oil or coconut oil spray. Once hot,
place an unbaked tortilla on the pan (if the tortilla
sticks to the parchment the first time, as it did for
me, use your hands to close up any holes…the
dough is still very forgiving) and saute until light
brown, then flip and bake through.
NUTRITIONAL COMPARISON (per tortilla)
Traditional Tortilla =
140 calories, 3g fat,
4g protein, 25 carbs, trace fiber
Almond Flour Tortilla =
105 calories, 7.5g fat,
4.1g protein, 5.6g carb, 3.8g fiber
(1.8 effective carbs)
Coconut Flour Tortilla =
71 calories, 2.6g fat,
3.4g protein, 7.4g carbs, 5.2g fiber
(2.2 effective carbs)
