SMOKED TROUT WRAPS
Tapioca flour contains carbs, but we use very little of it in this recipe.
3 wraps Preparation time: 10 minutes Cooking time: 10 minutes
80 ml (¹⁄₃ c) water
30 ml (2 T) olive oil
80 ml (¹⁄₃ c) coconut flour (buy or see tip below)
5 ml (1 t) tapioca flour
15 ml (1 T) flaxseed
1 ml (¼ t) baking powder
pinch of salt
150 g smoked trout
1 yellow pepper, julienned
1 carrot, julienned
1 Wraps Beat the water, eggs and olive oil together. Mix in the remaining ingredients.
2 Grease a pancake pan or a nonstick frying pan with oil and heat till warm.
3 Spoon a third of the batter into the pan and swirl to almost cover the base. Cook until bubbles form on top. Carefully turn and bake until done on other side as well, about 2 minutes. Repeat with the remaining batter.
4 Filling Divide the filling ingredients between the wraps. Wrap tightly and serve.