CHICKPEA & CAULIFLOWER TORTILLAS
1 cup (120 grams) chickpea flour
1 cup of water (240 grams)
1/2 cup of pureed cauliflower
1 tsp. of salt (Himalayan)
2-3 tbs. of olive oil
Mix all ingredients together. If you can, let the batter rest for an hour at room temperature. Pour into an oiled preheated pan (I use coconut oil for this) and cook for 3 minutes on each side. Stack and keep warm by covering with a tea towel. Serve straight away and enjoy with lots of different toppings guacamole, salsa, and lots fresh vegetables.