Recipe
Vegan courgette tacos with moringa
These delicious tacos with courgette pulp and chickpea flour are super-easy to make. The addition of Biotona bio Moringa powder Raw adds an extra healthy touch. This African miracle tree has edible leaves that are packed full with proteins and beneficial phytonutrients. Finish off the tacos with the fillings of your choice, such as grilled vegetables, avocado, chickpeas and a scrumptious tomato sauce!
| Ingredients (4 taco shells) | |
|---|---|
| Courgette | 100 g |
| Chickpea flour | 65 g |
| Tapioca flour | 25 g |
| Biotona bio Moringapoeder Raw | 1-2 teaspoons |
| Sea salt | ¼ teaspoon |
| Dried herbs (for example, Italian or Provençale mix) | 1 teaspoon |
| Water | 125 ml |
| Biotona bio SuperSprouts Raw | To taste |
| Necessities |
|---|
| Grater, sieve or tea towel, bowl, non-stick pan |
- Grate the courgette. Place it in a sieve or a clean tea towel. Use your hands to press out as much juice as possible from the courgette. This juice is no longer needed. Mix together in a bowl the pressed courgette, chickpea flour, tapioca flour, Biotona bio Moringa powder Raw, salt, herbs and water. The resulting batter must have the consistency of a pourable pancake batter. Heat a non-stick pan. Pour three spoonsful of the batter into the middle of the hot pan and spread it as thinly as possible, using the back of the spoon. Keep spreading until the batter congeals. Turn the taco after two minutes and cook it for a further two minutes on the other side. Repeat this process with the rest of the batter. Serve with the filling of your choice, such as avocado, chickpeas, rucola, grilled vegetables, hummus, chilli sauce or Biotona bio SuperSprouts Raw.
