Lemon Coconut Cilantro Pinwheels
The combination of coconut, lemon and roasted brazil nuts makes for a really rich flavor. Sprouts are one of the most nutrient-dense foods available to us, and easy and cheap to grow at home through the winter. This tucks sprouts away to get them into those who may not like them.
Servings: 8 servings
Ingredients
- 1/4 cup fresh cilantro, chopped
- 1 clove fresh garlic, pressed
- 2 Tbsp Brazil nuts, ground
- 2 Tbsp coconut, unsweetened
- 1 Tbsp coconut oil
- pinch cayenne pepper
- pinch sea salt
- pinch black pepper
- 1 lemon, zested and juiced
- 2 Tbsp flaxseed, ground
- 1 Tbsp water, for consistency
- 1 cup alfalfa sprouts, or spinach
- 2 whole grain wrap, corn if needed for gluten-free
Instructions
- Get the best flavor by buying whole brazil nuts, toasting them, and then grinding them in a coffee ginder.
- Make the pesto by mixing everything up to the sprouts in a food processor, and mix thoroughly.
- Spread the pesto out over the wrap, and spread a thin layer of sprouts over the pesto. Roll the wrap up and place it in the fridge for 30 minutes to set.
- Remove the rolls from the fridge and slice them to serve as an appetizer or along with a soup or stew.
Nutrition
Calories: 91kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 83mg | Potassium: 15mg | Fiber: 2g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 0.7mg
