Low Carb Wrap Genial II

Ingredients for 4 servings:

• 125g mozzarella
• 3 eggs, size M or L
• 25 ml liquid olive oil or coconut oil
• 15 g psyllium husks
• 1 tsp xylitol (sugar substitute) or 1.5 tsp erythritol
• some cinnamon
• 500 g quark, 40%
• 200 g mandarin oranges from a can or jar, without sugar
• 1 tbsp xylitol (sugar substitute) or erythritol
• some cinnamon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

sweet version

Preheat the oven to 175°C (fan/convection oven). Line a baking sheet with baking paper and set aside. For the dough, put the eggs and olive oil or liquid coconut oil in a tall container. Cut the mozzarella into small pieces, add it, and puree very finely with a hand blender. There should be no lumps. Add the sugar and a pinch of cinnamon. Pour in the ground psyllium husks and quickly mix well with a whisk. Immediately pour the mixture onto the baking sheet and spread it very thinly over the entire sheet. I always do this with the back of a tablespoon. Place the sheet in the oven and after about 4 minutes, prick the dough with a fork. The dough will rise over time. You may need to repeat this process after 2 minutes where it begins to rise. Bake the dough for a total of about 8 minutes. In the meantime, drain the mandarin oranges in a sieve. Place the quark in a bowl with Xucker (to taste) and a pinch of cinnamon, add the mandarin oranges, and stir gently. After about 8 minutes, remove the baking sheet, cut the dough into 4 pieces, and let each piece cool on a wire rack for about 5 minutes. Then spread the filling over the dough and roll it up. Or: Roll the dough while it’s still warm together with the mandarin quark. The mandarin quark is just a suggestion; you can also fill the wraps with other fruit, fruit quark, jam, or chocolate spread. Your imagination is the limit. The batter tastes very similar to pancakes or crêpes. The dough sheets will keep in a freezer bag in the refrigerator for about 4 days.