Bread

Who doesn’t love a good taco? It’s the perfect snack or lunch to have on the go and also perfect for a party (did I hear someone say taco party?! Yes please!)

I’ve never made my own tacos before, let alone my own tacos shells (the horror!) but I decided to pluck up the courage and try it out!

These are by no means the traditional taco – I’ve made an easy shell, inspired by my wraps, and filled them with fresh ingredients that are warming and filling!

I’m sure they would be amazing with pulled pork inside, or even just some black beans heated up with some spices and onion on the stovetop! Oh, and don’t even get me started on the breakfast taco possibilities… my mouth is watering just thinking of eggs with avocado mmm…

Butternut Squash Tacos vegan, gluten free, dairy free
Serves 2

These tacos are surprisingly easy to make, but provides such an impressive meal! You can also use the batter to make wraps and also change around the fillings. I love the sweetness of the squash with the crunchy carrot and tangy beets.

1/2 butternut squash, cut into cubes
1 small beetroot, julienned (I added some apple cider vinegar to make a quick pickle)
1 small carrot, julienned
Green onions
Thinly sliced lettuce or red cabbage
Spices for the squash: cumin, paprika etc.
Extra virgin olive oil

optional: black beans, slow cooked meats, guacamole, cheese and/or crema.

Preheat the oven to 180ºC.

Massage olive oil, salt and any spices into the squash.

Place in the oven for about 30 minutes, flipping halfway through.
The should be done once golden brown.

You can then assemble the tacos.

For the tacos
1/2 cup gram flour (also called besan)
1/2 cup water
Pinch of salt
Extra virgin olive oil

Mix all the ingredients apart from the oil into a bowl and let it rest for 1-2 hours.

Once set aside to rest, lightly oil a non stick skillet and place a tablespoon on the mixture into the pan, and thin out with the back of a spoon (try to get it as thin as possible).

Once you have used all the mixture, you can use them straight away, or I like to slightly char them on an open flame.

Just flip the tacos around on your burner until it starts to get a little burnt around the edges – it gives a gorgeous, charred flavour!

Another back to school lunch for you!! Super easy and won’t weigh you down or make you feel lethargic like a traditional wrap – It’s used in the same way but has a ton of protein to keep you fuller for longer (adios, 3 o’clock slumps!). PLUS, it’s naturally vegan and gluten free! Hooray!

To be honest, I only recently discovered chickpea flour, or besan, but man it has changed my ball game!

Lunch has got a whole lot more exciting, PLUS it’s super easy to make and they’re customisable!! Add in some blended spinach or beets to make coloured wraps, add herbs for flavour, and the filling is changeable to suit your needs – I’m sure some kind of sweet filling would work here too!

Have you tried using chickpea flour before? If so, what have you made?

Chickpea Wraps vegan, gluten free, dairy free
Serves 1

This wrap is a fantastic alternative to store bought tortillas and much healthier for you as it is naturally gluten free and super easy to make.
You can make the batter thicker and make them smaller to use them for appetisers (eg. smoked salmon and cream cheese) or use as an alternative to crepes/wraps.

1/2 cup gram flour (may be called besan)
1/3 cup water
Pinch of salt
Extra virgin olive oil

Fillings: hummus, grated carrot, cucumber, tomatoes, butter lettuce, coriander, grilled courgette

Mix the water, gram flour and salt together until no lumps remain.

Leave in the fridge for about 2 hours.

Add the olive oil and stir again. Add more water if necessary.

Cook a thin layer in a non stick pan.
When the side dries up and starts to lift, flip with a spatula (or your hands, or chopsticks as it’s quite delicate if thin).

Fill with any fillings and enjoy!

recipe adapted from The Kitchn.