homemade taco shells

Baking your own taco shells is an easy way to vary taco night and try new flavours. Using a blend of sorghum flour and tapioca flour gives the shells a rich, nutty character that lifts the filling in a way ordinary corn shells don't. The sorghum provides a stable base and the tapioca makes the dough easy to roll out. It's an option for anyone who wants a hearty base that feels more like cooking from scratch.

ingredients

• 2 dl da Carla chickpea flour
• 2 tsp psyllium husk, powdered
• 1.5 tsp baking powder
• 1 pinch of salt
• 2 tbsp coconut or rapeseed oil
• 2 dl plant-based milk drink

Method

• Preheat the oven to 175 degrees.
• If using coconut oil, melt it first. Mix all the ingredients into a batter and let it swell for about 5 minutes.
• Use a spoon or spatula to dollop the batter into rounded shapes on baking paper. Top with sesame seeds if you like.
• Bake in the oven for about 30 minutes, until the edges are golden.
• Serve straight away.