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Alex Hilton
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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.
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Alex Hilton
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Ingredients: 3 cups small cauliflower florets 2 tbsps pure maple syrup Juice of ½ lemon 2 tsps ground cumin 2 tsps ground coriander 1 tsp smoked paprika or paprika 2 tsps garlic powder 1 tsp onion powder ½ tsp ground black pepper (optional) ½ tsp sea salt (optional) Oat wraps: 1 cup rolled gluten-free oats 2 cups water 2 tbsps potato starch Zucchini tzatziki sauce: 1 ½ cups peeled and chopped zucchini 1 small garlic clove 1 tbsp freshly squeezed lemon juice 1 tsp raw honey ½ tsp sea salt (optional) 4-5 cashews (optional) 1 tbsp finely chopped dill To serve: ½ cup lettuce or leafy greens ⅓ cup halved cherry tomatoes ⅓ cup thinly sliced cucumber ¼ red onion, finely sliced 4-5 pitted and chopped Botija olives (optional) ¼ cup loosely packed fresh herbs, such as parsley, mint, or cilantro
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