Charred Pumpkin Breakfast Tortillas

Name: Charred Pumpkin Breakfast Tortillas
Ingredients: 400 g butternut pumpkin, unpeeled, roughly diced into small chunks; 2 Tbsp coconut oil; 1/2 tsp sea salt; 2 Tbsp sesame seeds, lightly roasted; lemon wedges, to serve; 100 g almond meal; 125 g arrowroot or tapioca flour; 125 ml coconut milk; 125 ml filtered water, plus extra if needed; 1/2 tsp sea salt; 3-4 Tbsp coconut oil; 1 avocado, smashed; 1 large handful flat-leaf parsley leaves, roughly chopped; 125 ml olive oil; 1 tsp apple cider vinegar; zest and juice of 1 lemon; 1/2 tsp sea salt

Based on Luke Hines's recipe in Eat More Vegan.

Ingredients

Makes

400 g butternut pumpkin, unpeeled, roughly diced into small chunks
2 Tbsp coconut oil
1/2 tsp sea salt
2 Tbsp sesame seeds, lightly roasted
lemon wedges, to serve
100 g almond meal
125 g arrowroot or tapioca flour
125 ml coconut milk
125 ml filtered water, plus extra if needed
1/2 tsp sea salt
3-4 Tbsp coconut oil
1 avocado, smashed
1 large handful flat-leaf parsley leaves, roughly chopped
125 ml olive oil
1 tsp apple cider vinegar
zest and juice of 1 lemon
1/2 tsp sea salt

Preparation

Preheat oven to 200 degrees Celsius
Coat pumpkin well with coconut oil, season with salt and spread evenly over tray. Bake for about 30 mins or until golden brown around edges and soft in the middle.
While pumpkin is cooking, combine almond meal, arrowroot or tapioca flour, coconut milk, water and salt in a bowl and mix well to form smooth thin batter. The more watery the mix, the thinner and crisper the tortilla.
Melt 1 Tbsp of coconut oil in small frying pan over medium heat. Ladle quarter of batter into pan and swirl to coat base in an even layer. Cook for 2-3 mins, then turn and cook for a further 2 mins or until golden and cooked through. Wrap in clean tea towel to keep warm and repeat with remaining mixture, adding more oil as needed.
For herby avocado dressing, put all ingredients in a food processor and pulse until smooth and creamy.
Divide the tortillas among plates, spoon over the roasted pumpkin, drizzle with dressing and sprinkle over toasted sesame seeds. Serve with lemon wedges.