INGREDIENTS
4 oz
Prosciutto
1 cup
Arugula
1 1/2 cups
Basil, fresh
1
Lemon
2
Nectarines
1/3 cup
Red onion, small
1 tbsp
Thyme, fresh
1 cup
Balsamic vinegar
1 tbsp
Honey
3 tbsp
Maple syrup
1 tsp
Sriracha
1 tsp
Baking soda
1/2 cup
Coconut flour
1 tsp
Cream of tartar
1/2 cup
Nutritional yeast
1 1/2 tsp
Sea salt
1 1/2 cups
Tapioca flour
3/4 cup
Olive oil
1/2 cup
Sunflower seeds, toasted
1 tbsp
Ghee
3 tbsp
Gelatin
1 cup
Water, hot