Zucchini Flatbread – Paleo

350 grams grated zucchini

½ teaspoon Himalayan or Celtic salt

Another ¼ teaspoon Himalayan or Celtic salt

3 eggs – large or jumbo size

2 tablespoons flour. I used Green Banana Flour but you could use Quinoa

½ tablespoon Chia Seeds

1 tablespoon fresh coriander, finely chopped – optional

Preheat oven to 160 degrees Celcius. Line two baking trays with baking paper.

Place the grated zucchini in a large bowl, sprinkle with ½ teaspoon of salt and mix together. Allow to sit for 5 minutes (this draws out the water). Squeeze the zucchini firmly with clean hands to get rid of the excess water. Then place the zucchini on a clean tea towel and press down to further mop up the water. You want the zucchini to be as dry as possible.

Add the ¼ teaspoon of salt, flour, chia seeds and coriander to the zucchini and mix thoroughly. Then break the eggs into the bowl and whisk together to combine. The mixture should be runny.

Spoon the mixture onto the prepared trays and flatten out into your desired size. Make sure you spread it very thinly. If it is too thick it can be difficult to roll when eating.

Bake in the oven for 10-15 minutes or until the edges begin to turn slightly golden brown in colour. Remove from the oven and cool on a wire rack.

Alternatively you can cook in a frypan for a few minutes, again making sure it is spread very thinly.

To serve, fill with whatever filling you want. Avocado, grated carrot, shredded chicken, bean sprouts, cucumber – yum!!

You can either make large ones and roll them up like a Burrito or make smaller ones and fold over and eat like a Taco

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