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Digital Subscriptions > Vegan Life > February 2018 > THE PERFECT FILLING



Maked 4 burritos


• 96g (1 cup) almond flour (see note 1)

• 240ml (1 cup) unsweetened plain cashew or almond milk

• 24g (2 tbsp) coconut sugar

• 1 tsp cinnamon


• 48g (¼ cup) coconut sugar

• 60ml (¼ cup) evaporated cane juice or cane sugar

• 2 tbsp almond flour (see note 2)

• 1 tbsp cornmeal

• 1 tbsp cinnamon

• ¼ tsp sea salt

To Serve

• 4 tortillas (see note 2)

• Dipping sauce of choice

1 Preheat the oven to 190°C (Gas Mark 5, 375°F).

2 Whisk the almond flour, milk, coconut sugar and cinnamon in a shallow dish to make the batter.

3 In another shallow dish, combine the coconut sugar, cane juice, almond flour, cornmeal, cinnamon and salt to make the coating.

4 Dip each tortilla in the batter, making sure both sides are covered, then place it in the coating. Tightly roll up the tortilla, then roll it well in coating and place it on a parchment lined cookie sheet. Bake for 20-25 minutes, flip over each churro and bake for 5 or so minutes until they’re crispy. Enjoy warm with your favourite dipping sauce.

Note 1: I use a fine-ground blanched almond flour, but because this isn’t a baked good, any almond flour would work. You want your tortillas to be as soft as possible for the best end result.

Note 2: Warm the tortillas by wrapping them in a damp paper towel and placing them in the microwave for 30 seconds. If they’re not warm and soft, continue to microwave them at 15 second increments until they are. If you don’t have a microwave, then steam them using a double boiler.

Per 100g

Calories: 257, Carbohydrates: 25.0g, Sugars: 18.0g, Fat: 13.0g, Saturates: 1.3g, Protein: 7.6g, Salt: 0.36g

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About Vegan Life

Welcome to the February issue of Vegan Life! We have a super issue for you, packed with articles, recipes and interviews. We have spoken to activist Joey Carbstrong about his journey from doing time in a high security prison to animal welfare campaigner. His story is truly inspirational and evidence that it is never too late to move towards a compassionate lifestyle. We also have a wonderful interview with Lucy Holland, AKA Moocylu’s Designs, about her artistic style and some of the problems she has encountered on social media. One of our special features this month focuses on vegan butters and cheeses. Less than five years ago, it was near impossible to find a good cheddar replacement, let alone replacements for haloumi, parmesan, feta and camembert. Now, there are so many vegan cheeses that you are able to make a whole cheeseboard with different flavours, strengths and textures, but without any of the cruelty associated with traditional dairy. We have also put together a roundup of what you can expect from this year’s Vegan Life Live London, which is being held at Alexandra Palace on the 10th and 11th of February. We have shone the spotlight on some of the amazing talks, food, stalls and cookery demonstrations which will be taking place at Vegan Life Live to get you even more excited before the event! Finally, we were lucky enough to speak to an animal rights activist about the rescue of a piglet called Bella from a factory farm in Australia. Bella (who turned out to be male) was in an atrocious state when he was found, but some wonderful people rescued and cared for him and he is now on the road to recovery. With Christmas out of the way and Valentine’s Day on the way, it is the perfect time to stop and consider how we can all be a little more loving, and compassionate to the animals we share this earth with. As ever, please do get in touch and let us know what you are up to. We love to hear from our wonderful readers.