1 cup oats
2 tablespoon flaxseeds
1/2 teaspoon salt
1/2 cup spinach puree
For the beetroot rortilla
1 cup oats
2 tablespoons flaxseed
1/2 teaspoon salt
1/2 cup beetroot puree
Process the oats and flaxseeds until powder consistency. Transfer in a bowl. add salt and spinach puree, mix all together and prepare dough. ( if the dough is stiff add i tablesoon of yogurt ) Cover the dough for about 1 minutes. Divide the dough into approx 6 equal parts and roll out each into this tortillas with rolling pin. Cook on both sides over a medium heat and set aside. Enjoy the tortilla with hummus, sautéed vegetables and cheese.
jikoni 