Pumpkin & Sausage Breakfast Flatbreads - Peppercorn

Ingredients

• 400g butternut pumpkin, unpeeled, roughly diced into small chunks
• 450g Peppercorn Extra Lean Sausages, sliced into thirds
• 2 tbsp olive oil
• 1/2 tsp pink rock salt
• 2 tbsp sesame seeds, lightly toasted
• Lemon wedges, to serve
• 100 g (1 cup) almond flour
• 125 g (1 cup) arrowroot or tapioca four
• 125 ml (1/2 cup) coconut milk
• 125 ml (1/2 cup) filtered water, plus extra if needed
• 3-4 tbsp coconut oil
• 1 avocado, smashed
• 1 large handful of flat-leaf parsley leaves, roughly chopped
• 125 ml (1/2 cup) extra virgin olive, avocado, macadamia or hemp oil
• 1 tsp apple cider vinegar
• Juice of 1 lemon