Gyro squirrel with tzatziki
Preparation
Make a dough from the baking mix, mineral water and oil. Roll out the dough thinly and, using a cake plate, cut out four circles the size of the croissant waffle iron. Bake the dough circles little by little and roll them directly into a croissant. Leave to cool in this form.
2. the Kanso Keto MCT Oil 77% in a frying pan and heat it up. Fry the gyros well on all sides.
3. remove the lettuce leaves from the stalk and rinse well, pat dry a little and distribute evenly in the bread croissants.
4. greek cream and Kanso Keto Mayo mix well together.
Divide the finished gyros among the croissants and add equal parts of the tzatziki cream on top.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baking Mix "The Pithy" (Panifactum) | 30 g |
| Mineral water | 40 ml |
| Kanso MCT oil 77% | 7,5 ml |
| Ingredient | Quantity |
|---|---|
| Lettuce | 100 g |
| Gyros | 200 g |
| Kanso MCT Oil 77% | 20 ml |
| Greek cream "Tzatziki style" (Cirali) | 100 g |
| Kanso Keto Mayo | 80 g |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 1453 | 52,6 | 52,6 | 14,6 | 1,9 : 1 | Total recipe |
| 363 | 13,2 | 32,7 | 3,7 | 1,9 : 1 | Per gyros horns |
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We tested the recipe over the weekend. It was a little highlight of the weekend. Gyros can be replaced at will - for example, with avocado, salmon or roasted vegetables. Incredibly delicious.