Cooking Instructions
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Step 1
To start with, into a jug add in the
Fresh Baby Spinach (2 cups)
and pour over boiling water to make it wilt down. This process will only take a minute or two because the spinach wilts so quickly, once they have drain and squeeze all the excess water from the leaves and set aside.
Step 2
Into a food processor, add in
Almond Meal (1/3 cup)
,
Psyllium Powder (1/2 Tbsp)
and your
Eggs (2)
. Last add in your wilted spinach, season with
Salt (1/2 tsp)
and then process the mixture until everything has combined and had become really thick.
Step 3
Remove from the processor and roll into balls, the texture should feel almost like play dough and really easy to manipulate. Place them on a baking sheet and flatten out with a off set spatula, shaping them out in thin round discs.
Step 4
Place them in the oven at 350 degrees F (180 degrees C) for 10 minutes, then take out and place onto an upside-down muffin tray to get that taco shape, do this while they're still warm as they will bend in shape without cracking.
Step 5
Place them back into the oven for 5-7 minutes which will dry them out and get that taco crunch texture. Then it's as easy as filling them up with your favorite taco ingredients.
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