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Serves 4
Ingredients:
200g sweet potato flesh – cooked
100g buckwheat flour
1tsp baking powder
1tsp coconut oil
Extra Buckwheat flour for rolling.
Method:
- Put the potato in a food processor until smooth. Add the flour. Season. Mix until it forms a dough. If it is wet add a little more flour.
- Roll into a ball. Cut into 16 pieces. Roll each of those into a ball.
- On a floured surface flatten each one. Roll into a circle about 10cm across. Dust off excess flour.
- Heat a pan to medium heat wipe with coconut oil. Cook each taco on one side until browned. Turnover and repeat.
Notes:
These can be used straight away, or cooled and stored in an airtight container until required and re heated or used cold.
I sliced some mushrooms and sautéed them with spring onion and ginger and the boys loved them – you can fill them with whatever takes your fancy – try to steer away from cheese or creamy fillings!
Copyright © 2017 [Rachel De Caen]. All Rights Reserved.
