Friday tacos that turned into low-carb “Sandwich” by midnight!

So I worked on the “tortilla bread” that I tried earlier this week and this time it turned out really good. Freddie still eats the regular bread but he thought that this one I made was not to shabby…Haha

I used the traditional (at least in our house) minced beef seasoned with taco spice and I guess what ever else you prefer to fill your tortilla with is very individual 😉

taco

Tortilla Bread (3 breads)

2 Egg

1 cup/1.25 dl Hazelnut flour

1 cup/1.25 dl Almond flour

tablespoon Olive Oil

2 tablespoon Psyllium Husk

1cup/1.25dl Water

1 teaspoon Salt

1/2 tablespoon Cumin Seed

2013-03-22 18.10.51

How to: Mix all the ingredient in as bowl and let in swell for about 10 minutes before spreading in between two sheets of parchment paper (It is easy to make it thin this way). Place the “bread” in the over for 10 minutes at 300F/150C.

Guacamole

2 avocado

1 chopped tomato

4 tablespoon chopped red onion

1 Lime juice

Cilantro

1 Minced Clove Garlic

Salt and Pepper

Red Chili Flakes

guaca

How to: Mash the avocado, chop the onion, dice the tomato and mix together. Add the rest of the ingredients and season with salt and pepper then refrigerate.

I actually got left and used the tortilla bread for breakfast the next morning. I added a little bit of coconut oil on top and voila I got myself a “sandwich” to go with my morning coffee 😉

 

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