Made a little experiment today…
Definitely LCHF, but
probably not so Paleo as it includes both cream cheese and psyllium husk ( not sure what the Paleolithic view on psyllium husk is, but guess it will at least not be sung about on the next Paleo Love Songs CD… Update: Psyllium Husk – not paleo).
Anyway, we sometimes make a batch of “LCHF pasta” to substitute the pasta in lasagna with, and I thought I should try to make “LCHF tortillas” from that…
…and it worked out quite all right!
9 oz (250 g) Cream Cheese.
7 tbsp (1 dl) Psyllium husk.
1 tbsp Ancho Chili powder.
1/2 tsp Garlic powder.
Pre-heat the oven to 300F (150C).
Whip the eggs really fluffy, then add the cream cheese, husk and spices and keep whipping until the cream cheese has dissolved completely. Let stand for about 10 minutes.
Place 3 parchment papers on the counter and place 1/3 of the “dough” in the middle of each one of them. Then place another parchment paper, that you have oiled with olive oil (oil side down), on top of one of them and roll it with a rolling pin until the dough thinly covers the entire paper. Remove the top paper end repeat for the other two.
When done, slide each of the papers with dough on to an up-side-down baking sheet, and place them in the oven for 10 minutes.
When done, let them cool in room temperature, and when cool enough cut out the tortillas (I used plates to cut around to make them round…).
Then heat up a dry frying pan and fry/roast them one by one until they have nice color.
I then used them to make Mexican inspired wraps with minced meat (50/50 pork/beef, fried in a spice mix of chili powder, cumin, caraway, paprika powder, garlic powder, dried oregano, cayenne powder and salt), some green leafy greens, diced cucumber, diced tomatoes, crunchy bacon bits, thinly sliced onions, diced orange bell pepper, some shredded cheese and a little bit of sourcream.