In this heat, one doesn’t feel like doing that much cooking or baking. Yesterday was sweltering – I was going to bake something, but I decided it was too hot. A couple days ago when I was preparing lunch, I used some almond flour crepes to make a wrap version of one of my favourite sandwiches, tomato dill: just some mayonnaise, fresh tomatoes, dill, and a bit of salt.
Generally speaking, I’m not so keen on using SCD, nut-based breads for sandwiches as often I find the nuttiness is too overpowering or distracting, plus texture isn’t the same, but everyone who has eaten these crepes know, they are really all-purpose, light, and flavour is not an issue. They’re neither nutty or eggy. Once I bit into one of these wraps, I seriously couldn’t tell the difference between this SCD one and the wheat version.