Keto, Gluten Free, Vegan and Low Carb
With only 1.2 net carbs per wrap these flak-seed wraps are a great substitute for bread on your diet. Surprisingly simple to make with only 4 ingredients plus your favorite seasonings. Loaded with protein and fiber, what a good way to fend off hunger till your next meal.
You have to be careful of the flak-seed you use here because you want it really ground up well. Most kinds you get at the store will require a bit of blending. The fine powder you make will be perfect to absorb the water and make a thin dough that will be sticky. The 30% fiber in flax-seed will hold the dough together when the water is added.
The other thing is you need to use boiling water, the exact opposite of most recipes.
One more trick is to use a saucepan lid to cut out a perfect circle in you rolled out dough.
Watch te video to see how Carine does it.
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Ingredients:
- 1 cup flax-seed – golden or brown or 1 1/2 cup flax-seed meal
- 1 cup water
- 1/2 teaspoon salt
Spices – optional but delicious
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion flakes
Directions:
In a blender, add the linseed, blend on high speed until it forms a ground/meal. You can also use flax-seed meal from the store but make sure the meal is thin as almond meal or it won't absorb all the water in the recipe and gets sticky.
In a small saucepan, bring the water to boil.
Remove from heat, stir in all the spices and add the flax-seed meal all at once.
Stir immediately with a wooden spoon, until the meal absorb all the water, dry out and form a dough ball. As you stir, the dough will form, gradually unstick from the saucepan forming a dough ball. It take about 1-2 minutes max.
Remove the dough ball from the saucepan and transfer onto a piece of parchment paper, to avoid the dough to stick to your bench top. The dough should not be too stick if it is it means your meal wasn't thin enough and that is ok. Sprinkle extra meal onto the ball to make it less sticky.
Divide the ball into 4 dough ball of same size. Place one of the dough ball onto a piece of parchment paper. Place another piece of parchment paper on top to avoid the dough to stick to the roller pin. Press the dough ball with your hand slightly to flatten and stick the top parchment paper piece to the ball.
Roll with a rolling pin until flat but not too thin or it won't get soft when cooked. You aim for a 2-3 mm thickness. Peel off the top piece of parchment paper.
Take a round shape – like saucepan lid – place on top of dough and cut around the edges to make a circle. Remove the outside dough, form a ball and reuse later for another wrap if you like.
Remove lid and flip over the prepared wrap onto a nonstick pan – I used a ceramic non stick pan. Peel off the last piece of parchment paper and cook. If you are not using a non stick pan, spray some oil before adding the wrap into the pan.
Warm under high-medium heat and cook for 1-2 minutes or until the border get dry – center is soft – and you can easily slip a spatula under the wrap to flip over.
Cook for about 1 extra minute on the other side. Don't over cook or the wrap will get very crispy as tortillas chips ! It has to be dry but stay soft to roll.
Place the cooked wraps on a plate.
Repeat those steps with the rest of the batter until you form 4 wraps (or 5 if you use the leftover dough from the edge you can make an extra one ! ) It depends of how thick you made you wraps. You can reuse the same piece of parchment paper many times !
Serve them cold with filling of your choice or hot – you can also rewarm them in a sandwich press with your favorite filling.
Store in the fridge for 3 days, on a plate covered with a plastic wrap, to prevent them to dry.
Recipe notes and the nutrient list can be found back on the source article.
Featured image was captured from the video.
For more on this recipe head on over to this great blog article.
