Charred Pumpkin Breakfast Tortillas

Name: Charred Pumpkin Breakfast Tortillas
Ingredients: 400 g butternut pumpkin, unpeeled, roughly diced into small chunks; 2 tablespoons coconut oil; 1⁄2 teaspoon sea salt; 2 tablespoons sesame seeds, lightly toasted; Lemon wedges, to serve; 100 g (1 cup) almond meal; 125 g (1 cup) arrowroot or tapioca flour; 125 ml (1⁄2 cup) coconut milk; 125 ml (1⁄2 cup) filtered water, plus extra if needed; 3–4 tablespoons of 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 teaspoon apple cider vinegar; Zest and juice of 1 lemon

www.foodmatters.com

It doesn’t get much simpler or more delicious than this dish. You get to create a fantastic gluten-free crispy tortilla from scratch and, while you’re doing that, you’re also roasting off...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.

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