coconut wraps

 Makes 8

1. Place
   6 eggs,
   200ml coconut milk,
   1 tablespoon coconut oil and
   2 tablespoons of water in a bowl and whisk until smooth.
   
   
2. Add
   3 tablespoons coconut flour,
   3 tablespoons tapioca flour,
   1/2 teaspoon Celtic sea salt,
   1/4 teaspoon ground turmeric or curry powder and whisk well to combine.
   
   
3. To allow the dry ingredients to absorb the liquid, stand for 5-10 minutes. The batter is ready when it coats the back of a spoon.
   
   
4. Heat
   1 teaspoon coconut oil in a frying pan over medium-high heat.
   
   
5. Give the batter a good mix, then pour 1/3 cup of batter into the pan. Tilt and swirl the pan to spread the batter over the base to reach 20cm in diameter.
   
   
6. Cook for 1-2 minutes until golden brown on underside, flip and cook for 30 seconds until lightly golden.