BREADS: ZUCCHINI TORTILLAS (click here to print)

Ingredients

• 1 pound (450 g) zucchini (or Summer squash or both)
• 1 teaspoon (5 g) salt
• 2 large eggs
• 1½ ounce onion (40 grams) or two medium scallions, minced
• 1½ teaspoon (7.5 ml) lemon pepper
• ½ teaspoon (2.5 ml) baking powder
• ½ cup (45 grams) almond flour
• ¼ cup (15 grams or 60 ml) oat fiber 500 (or Bob's Red Mill GF Baking Mix or more almond flour or coconut flour
• ½ cup (50 grams) finely grated Parmesan cheese

1. Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
2. Preheat the oven to 375 and position the racks to the lower and upper third of the oven. Line two baking sheets with parchment paper.
3. Add the eggs and onion or scallion to the zucchini and mix together. In a small bowl, add the dry ingredients and stir together. Add the dry to the wet and stir to incorporate. The batter should be thick but not stiff. Water will be released from the zucchini as the batter sits, just mix it in before measuring and baking.
4. Stir the zucchini mixture one more time and dip a ¼ cup measuring cup (60 liters?) into the batter, level off. Place three mounds onto the baking sheet and spread them into a thin, flat circle. Elaine suggests using a fork. Bake for 7 minutes, switch the baking pans (put the top pan on the bottom rack and the bottom pan on the top rack) and bake 7 minutes more or until the zucchini tortillas are cooked to your liking.
5. Let the zucchini tortillas cool a bit before removing with a spatula to a cooling rack to cool.

for nutritional info, click here

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