Recipe makes 8
Pic credit: u/yourafterthought
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96 g almond flour
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24 g coconut flour
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2 teaspoons xanthan gum
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1 teaspoon baking powder
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1/4 teaspoon kosher salt
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2 teaspoons apple cider vinegar
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1 egg lightly beaten
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3 teaspoons water
Combine all dry ingredients in a food processor and then slowly add vinegar while the food processor is still running. Slowly add egg in same way. Add water slowly until dough forms into a ball/no longer crumbly. Wrap the dough in plastic wrap and knead and let sit for 10 mins. Break into 8 even pieces and roll into a ball (should be about 1”) and use a rolling pin to flatten it to as thin as possible. Heat pan to medium heat and throw the tortillas on one at a time and cook until golden brown, 30-40s each side.
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1 lb of cod or haddock
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1/2 teaspoon of Salt
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2/3 cup of Almond Flour
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1/4 cup of Unflavored Protein Powder
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2 teaspoons of Baking Powder
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2 large Eggs
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1/4-1/3 cup of Sparkling Water, chilled
Dry fish with paper towel and slice up fish into 1-1.5” thick pieces. Combine all dry ingredients then add eggs and sparkling water and let sit for 10 mins. Heat up oil, batter fish and fry until golden.
creamy slaw
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200 g thinly sliced cabbage or slaw mix
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1/2 cup Greek yogurt
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1 tbsp olive oil
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2 cloves minced garlic
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salt n pepper to taste
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1 tbsp lime juice Combine all ingredients and refrigerate overnight
Mango salsa
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1/2 unripe mango, diced, the large hard tangy kind
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1 diced jalapeño
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1/2 red onion diced
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1.5 tbsp lime juice
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1/4 cup cilantro chopped Combine all ingredients and refrigerate overnight
I also used the leftover batter for the fish to fry some jalapeño slices. The sauce on top is mayo and sambas oelek.
