Watermelon-Pear Turnovers

Ingredients

• 4 small flour tortillas, gluten free
• 3 cups watermelon & pear pulp (see EIR, Watermelon Pear Ice )
• 1 tsp 100% pure vanilla extract, no alcohol
• 2 tsp cinnamon, ground + 1/4 tsp for coconut cream
• 1 tsp raw agave nectar (optional) or 2 tsp yacon syrup
• 1 tbsp. extra virgin olive oil, 100% first cold pressed unrefined

Instructions

1. In a small saucepan add watermelon pear pulp, vanilla, 1 tsp sugar and optional raw agave nectar and 1 tbsp. distilled water. (May substitute 2 tsp yacon syrup = 0 on glycemic index scales).
2. Bring to a boil and reduce heat to simmer immediately while you prepare the "pastry".
3. Using a pastry brush, lightly coat both sides of small tortillas with EVO.
4. Sprinkle one side with cinnamon.
5. Divide watermelon-pear mixture evenly between tortillas.
6. Fold over tortilla and press edges together using drops of water to seal.
7. Bake in preheat 350° oven until tortilla shell is golden brown and lightly crisped. About 15-20 mins.
8. Serve with 1 tbsp. of cinnamon-coconut whipped cream per serving or, ala mode with your favorite dairy free ice cream.

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