Today’s recipe is an innovative tortilla substitution for those with Sucrose (table sugar) Intolerance, clinically known as Genetic Sucrase-Isomaltase Deficiency (GSID). Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
*This recipe is also gluten-free and dairy-free.
- 1 cup grated zucchini, packed, dried – about 4 medium size zucchini
- 1 egg
- 6 tablespoons arrowroot flour, packed – arrowroot flour is very fine and volatile; to exactly measure 6 tablespoons
- 2 tablespoons coconut flour
- 1 teaspoon oregano
- salt, pepper
- Preheat the oven to 350 degrees.
- Prepare a baking tray covered with baking paper. Set aside.
- Wash the zucchini and leave the skin on.
- Using a grater, finely grate the zucchini. Squeeze the extra water with your hands. Discard the zucchini juice. Press the grated zuchini into a measuring cup until it reaches 1 cup.
- Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. It will form a batter not too moist. If too moist (this could happen if you did not squeeze out the zucchini water very well), add an extra tablespoon of coconut flour to absorb.
- Using a mechanical ice cream scoop, scoop zucchini tortilla batter and place onto the baking paper.
- Using your finger press the batter until thin and shape a round tortilla. It should not be too thick.
- Repeat until you use all of the batter. The recipe makes about 6 tortillas.
- Bake for 20-30 minutes or until the tortilla gets brown on the sides.
- Cool down on a rack to keep them moist.
- Eat hot or cold.
- Fill with tortilla fillings of your choice: grilled chicken, salad, grated carrots, etc.
Recipe by Sweetashoney