Ingredients

Units

2 Tbsp coconut flour 60ml water 4 eggs or 8 egg whites 1/2 tsp fine sea salt 5 tsp ghee or tallow*

Cook Mode Prevent your screen from going dark

Instructions

1. Place coconut flour, water, eggs and salt into the Thermomix bowl and mix 20 sec/speed 4 (or whisk in a bowl by hand).

2. Gently heat a 20cm cast iron frying pan over med-low heat, adding 1 tsp of ghee/tallow and spreading to cover the base of the pan.

3. Let ghee/tallow heat for about 30 seconds, then pour in 1/4 cup of the batter, and quickly spread it over the base of the pan with a silicon spatula, until the base is covered. Turn the heat down to low.

4. Cook the wrap until it is ‘dry’ on top and golden brown underneath, about 1 minute. Flip over carefully with a spatula and cook the other side until done.

5. Make sure the heat is low while cooking. If the cast iron seems to be getting too hot, turn off heat for a minute, then back on to low.

6. Add another teaspoon of ghee/tallow to the pan, in between making each wrap. Remove them to a plate as you go. Keep warm until ready to serve.

Notes

Store any leftovers in the fridge, well wrapped so they don’t dry out, for up to 3 days.

* If preferred, you could use macadamia or avocado oil instead of ghee or tallow. I don’t use coconut oil for frying, as it has a smoke point of 170C, and frying goes a lot higher than that.

If you want whiter, less ‘eggy’ looking wraps, use egg whites instead of whole eggs.