Serves 4
INGREDIENTS
- 60g (2 cups, firmly packed) baby spinach leaves
- 2 eggs
- 40g (1/3 cup) almond meal
- 2 tsp psyllium husk
- ½ tsp salt
- Your choice of taco ingredients
METHOD
- Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper.
- Place the spinach in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to blanch. Drain, squeezing out extra liquid.
- Transfer the spinach to the bowl of a food processor. Add the eggs, almond meal, psyllium husk and salt. Process until smooth. Place one ¼ of the mixture onto one of the prepared trays. Spread mixture to make a circle approx 15cm diamater.
- Repeat with the remaining mixture. Bake for 10 minutes or until set. Use a spatula to transfer the circles between the gaps of an upturned non-stick muffin pan to create a taco shape. Set aside to cool slightly. Bake for a further 10 minutes to dry out.
- Fill with your favourite taco ingredients.
