Reuben’s grandpa’s memorial service is on Thursday, and it’s over 2 1/2 hours away. So we’ll be driving for over 5 hours in one day. With kids. Plus Reuben is playing violin and singing, so I’ll have to wrangle the kiddos without him.
Then we’re planning on making a day trip to the family cabin for the 4th of July weekend, which will be another 3+ hours of driving. Oy.
So, wish me luck, and pray that I don’t have a nervous breakdown!
The original recipe included black pepper as a spice. I don’t prefer this, but you could experiment and add it if you’re a big pepper fan.
I’d like to come up with a cauliflower wrap recipe…
- 5 large eggs,
- 3/4 cup milk (whole or coconut),
- 1/4 cup coconut flour,
- 1/4 cup arrowroot flour/powder,
- 1/2 teaspoon real salt
- ghee, butter, or coconut oil, for pan
For savory add:
- 1/4 teaspoon onion powder,
- 1/4 teaspoon garlic powder
Place eggs and milk in blender and whiz until frothy. Add the coconut flour and blend. Add remaining ingredients (except for ghee) and blend until nice and smooth (you may want to scrape down the sides of the blender).
Preheat a medium-sized cast iron skillet over medium heat. Add some ghee/butter/coconut oil to the pan.
Blend the batter once more. Pour a scant 1/4 cup into the hot pan. Immediately swirl the pan (using a hot pad), or use the bottom of the measuring cup to spread it out.
Cook until the tortilla begins to brown on the bottom, about 1-2 minutes. Flip and cook until the other side begins to brown, about another minute. Remove to plate and cover with a clean towel. Repeat with remaining batter.
Cool completely and store in an air-tight container in the refrigerator.
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