Sneak-peak Spinach Wraps

A sneak peak at what to expect in my new book! Thinking I might post some whoopie pies for the 4th of July, so here's an idea to keep you cool until then.

I'm pretty sure Popeye would’ve kept me in business if I'd made these and sold them back in the day. They’re so much more versatile than that ol’ can of spinach he used to pour down his throat. He had the right idea though, because I'm guessing that the muscles he got from that spinach must’ve been what kept Olive Oyl around!

Makes about 6 (8-inch) wraps

INGREDIENTS 1 roughly chopped zucchini (about 4–5 ounces) ½ cup packed spinach, or one big handful 2 large eggs ⅔ teaspoon sea salt 1 tablespoon lemon juice 1 tablespoon coconut flour 1 tablespoon psyllium husk powder

1. Preheat your oven to 350°F. 2. Blend everything except the psyllium husk powder and coconut flour in your blender until nice and smooth and pour into a bowl. 3. Stir together the coconut flour and psyllium husk, whisk into the batter, and let rest a minute. 4. Use a baking liner or lightly butter or oil a cookie sheet and measure two portions of batter onto a baking sheet. 5. Use an offset spatula to spread batter into thin wraps. 6. Bake for about 10–12 minutes. 7. If you use two cookie sheets, you can bake four wraps at once, on two even racks.