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Combine the oats and water in a blender jug and set aside to soak for at least 45 minutes. Add the potato starch to the soaked oats and water and blend until very smooth.
Heat a large non-stick ceramic skillet over medium low heat and pour 3/4 cup of the batter into the skillet, swirling it around to create an even layer. Cook for about 8 to 12 minutes, until the edges start to lift up and the top is firm. Cook for another 2 to 3 minutes on the other side, then remove and cool on a wire rack.
While the tortillas are cooking, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, combine maple syrup, lemon juice, cumin, coriander, smoked paprika, garlic powder, onion powder, black pepper, and sea salt.
Add the cauliflower florets to the bowl. SRoast in the preheated oven for 25 to 30 minutes.
Blend the zucchini, garlic, lemon juice, raw honey, sea salt, and cashews (if using) until smooth. Stir in the chopped dill and set aside. 1 reply
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