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Berry Salsa with Cinnamon Sugar Tortillas

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Ingredients

Ingredients for the Berry Salsa
  • 1 pint raspberries- washed and dried
  • 1 pint blueberries washed and dried
  • 1 pint blackberries washed and dried
  • 1 pint strawberries halved quartered if very large, washed and dried
  • 2 tbsp honey
  • Zest and juice from 1 lime
Ingredients for the Cinnamon Sugar Tortilla Chips
  • Almond flour tortillas cut into 6 wedges
  • 2 tbsp ghee melted
  • ΒΌ cup coconut sugar
  • 2 tbsp ground cinnamon

Instructions

Directions for the Berry Salsa
  • In a small bowl, whisk the honey, lime zest, and juice, pour over the berries.
  • Gently mix.
  • Serve immediately with cinnamon sugar tortillas.
Directions for the Cinnamon Sugar Tortillas
  • Preheat oven to 425-degree F line two baking sheets with parchment paper, and place cooling racks on top, and set aside (no worries if you just have one cooling rack, you may need to bake in batches)
  • In a small bowl, mix the cinnamon and coconut sugar and set aside.
  • Carefully lay the tortilla wedges onto the racks, and brush with melted ghee, sprinkle with the cinnamon mix, carefully flip, and do the same to the other side. You want to ensure they are evenly coated and sprinkled with both the ghee and cinnamon mixture. Alternatively, if you do not have a brush, you can add the tortillas wedges to a bowl, drizzle with ghee, and use a spatula to gently mix until coated. I found this is a little tricky, as almond flour tortillas break easily, so handle with a little extra care
  • Bake tortilla wedges for 8-9 minutes until slightly golden, remove from the tray, and allow to cool- continuing in batches as needed.
  • The tortillas may still seem a little soft when you remove them, but they will continue to crisp as they cool
  • Allow to cool completely