Updated: May 12, 2020
Another experimental meal meant another WIN and recipe to keep.
I had some leftover organic pasta sauce to use up so made some of my new favorite tortillas/wraps and now considered, manicotti pasta.
The manicotti "pasta" was made from:
½ cup chickpea flour
¼ cup tapioca starch (aka flour)
½ cup plus 3 T of water
Seasonings as desired. I used Himalayan salt, pepper, garlic powder, basil, thyme, oregano and turmeric.
Put all ingredients in a bowl. Wisk until lumps all gone. Heat up a nonstick pan on medium heat. I needed to lightly spray my ceramic pan with a nonstick spray. Once the pan is hot, pour in about ¼ cup of the mixture and tilt the pan around until it spreads out to the size you want. It will let you know when it's done and ready to flip. I flip mine when there is no more "wetness" to them. Flip and let cook another minute or two then set them on a wire rack to cool. This recipe makes 6-8 rounds. Can be doubled for a larger quantity.
3 oz of fresh mozzarella, grated
½ cup of chopped baby bella mushrooms
¼ cup of chopped onion
1 cup chopped fresh spinach
seasonings of choice (I used same as in above "pasta")
Mix ingredients together and put in middle of a pasta round and roll up, Place with ends facing down in a lightly sprayed 8x8 glass dish.
Spoon the prepared pasta sauce over top and then sprinkle with a little extra filling.
Bake for 20 minutes at 350º.