Simple Psyllium Egg Wraps

(low carb and low fat-anytime wraps)

• 1 cup egg whites
• 2 TB whole psyllium husks
• 1/2 tsp high mineral salt
• Add sweet or savory spices to preference.
• We add 1 tsp. vanilla, 1 tsp. cinnamon, & stevia for sweet crepes that we top with 1/2 cup of berries, & 1/2 cup of kefir sweetened w/ stevia extract & 1/2 tsp. vanilla.
• or 1/2 tsp. of each: garlic, onion, salt, + 1/2 tsp. of Italian or Mexican spices, + 1 TB nutritional yeast flakes.

Directions:

• Whisk the ingredients together in a bowl and allow the batter to sit for a few minutes.
• Heat griddle on stove top on low/medium heat.
• Coat lightly with cooking spray.
• Put 2 rounded TB of batter on preheated griddle and spread it as thin as possible into the shape of a tortilla. Turn over when golden on bottom.

Roxy’s Wraps (Low-carb tortilla substitute)

• 1 cup egg whites
• 1 TB coconut flour
• 1 TB almond flour
• 1 TB flax meal
• 1 TB whole psyllium husks whole
• 1 TB nutritional yeast flakes
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. cayenne powder
• 1/2 tsp high mineral salt
• olive oil or coconut oil cooking spray

• Whisk the ingredients together in a small bowl until everything is combined.
• Allow batter to sit for a few minutes until it thickens.
• Heat cast iron griddle on low/medium heat.
• Coat lightly with olive or coconut oil cooking spray.
• Put 2 rounded TB of batter on preheated griddle and spread it out as thin as possible into the shape of a tortilla.
• Turn over when golden on bottom.

Flax Bread & Bun substitute(grain-free, low-carb)

• 2 cups golden flax meal
• 1 tsp. mineral salt
• 1/4 cup melted organic coconut oil or extra virgin olive oil
• 1 cup egg whites
• 1/2 cup water
• 1 TB aluminum free baking powder
• finely grated parmesan (optional)

Directions:

• Preheat oven to 350 degrees.
• Put flax meal, salt, oil, egg whites and water in bowl and mix till smooth.
• Add baking powder and blend a few more seconds.
• Allow batter to sit for 5 minutes to thicken.
• Line a 9 x 15-inch baking sheet with parchment paper.

For sandwich bread: Spread batter to the edges with moistened fingers. Bake 20 minutes. Let cool briefly, then cut into 10-12 pieces for sandwiches or as a side for soups.

For hamburger buns, or hotdog buns: Form about 6-8 hamburger shaped round mounds or 6-8 hotdog shaped elongated rolls, and space out on cookie sheet lined with parchment paper. Bake 20 minutes and let cool for 5-10 minutes.

Sprinkle tops with parmesan for additional flavor.

Ann’s Low Carb 16″ Pizza Crust

• 1.5 cups organic mozzarella cheese
• 3 TB organic cream cheese
• 1 organic, pastured or free-range egg
• 2/3 cup Almond flour blanched
• 1 t Italian seasoning
• 1/2 t garlic powder
• 1/4 salt

Directions:

• Soften cream cheese and with a hand mixer, blend it with mozzarella, egg, seasonings and flour.
• Place on parchment paper and press out into 16″ circle on pizza pan. Works best w/ moistened fingertips dipped in water first.
• Bake at 425 degrees for 8-10 minutes. Remove crust, top w toppings and broil for 1-2 minutes.