These tortilla cutouts are a distant relative of churros, but aren’t fried! Using heart healthy coconut oil and whole wheat tortillas, make this a fun and healthy activity to do with the entire family!
Combine sugar and cinnamon in a small bowl. Mix and set aside.
Melt coconut oil and vanilla in a small pot over low heat.
Meanwhile, punch out tortillas with Halloween cookie cutters. Lay out on a parchment lined sheet tray fitted with a cooling rack. Brush tortillas with oil mixture, flip and brush opposite side. Bake for 8 minutes. Remove from oven and quickly sprinkle sugar mixture over tortilla, flip and sprinkle over other side. Cool completely.
In a small mixing bowl, sprinkle salt over the daikon and toss. Set aside for 30 minutes. This is to expel water from the daikon, which will result in a crisper pickle.
Drain and pat daikon dry with appear towel.
Combine sugar, turmeric, vinegar and water in a small saucepan and bring to a simmer. Stir continuously.
Once the sugar dissolves completely, pour the hot liquid over the daikon.
Set aside to cool (approximately 2 hours)
Use as a condiment on EVERYTHING!
Enjoy!
Recipe Notes
Keep the pickles in an airtight container in the refrigerator for up to 3 weeks.
