- 130 g Mozzarella Cheese
- 30 g cream cheese
- 1 --- egg, Medium
- 2 level tsp baking powder
- 80 g ground almonds, Almond Flour or Meal
- 1/2 level tsp xanthan gum
- 1/4 level tsp salt
- Add mozzerella and cream cheese into mixing bowl. Set Speed 5 for 4 seconds
Scrape down bowl and melt on 3m:30s /90c / Spd 3.5 - cool for 3 mins
Add in egg and mix on speed 3 for 30 seconds
Add in almond flour, baking powder and Xanthan gum and mix for on speed 3 for 20seconds
Scrape down bowl then set Knead for 3mins
Tip out onto silicon mat and split into 3 for 28cm wraps or 6 for 16cm wraps.
Put baking paper down and then place dough on top and cover with Thermo silicon mat. Roll out dough and use the rings on the Thermomat to measure out desired diameter of wrap.
using a dry nonstick fry pan on high heat, cook the wraps quickly - about 50 seconds per side, you don’t want them going too brown or they will be like crackers (my first attempt haha) although if you want crackers, these are epic and my hubby and I swear they taste like salada crackers
These are eaten best fresh athough you can heat in microwave the following day for 15 seconds.
Accessories you need
These wraps can be used for a few different things:
Cut to preferred size and bake in oven on 180•c until lightly brown all over and these will dry as crackers
add one tsp of tandoori paste when adding in egg and these will serve as great roti to serve with curries
double recipe and cook in rectangular sheets in oven. Cook until lightly browned at 180•c and then use as pasta sheet in lasagne
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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