Pumpkin tortillas
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 10 minutes |
| Prep Time: | 25 minutes |
Ingredients
- coconut flour, for dusting
- salt, to taste
- 1/2 tsp chilli flakes
- 1/2 tsp nutmeg
- 5 tbsp psyllium powder
- 4 free range eggs
- 500 g pumpkin, peeled
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Cooking Instructions
- Cook the pumpkin in a saucepan of boiling, salted water until tender, then drain well.
- Mash the pumpkin using a fork and add the eggs, psyllium husks, nutmeg, chilli flakes and salt.
- Dust a work surface with coconut or almond flour and spoon equal quantities of mashed pumpkin onto the surface. Flatten the pumpkin until 2 mm thick using the palm of your hand. Ensure that each tortilla is completely covered in flour and dry and pliable.
- Heat a pan oven a medium heat and dry fry the tortillas for 3 minutes on each side, or until golden brown.
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