This is a great Flaxseed Wrap recipe which I got from the Wheat Belly Cookbook. It is so quick and easy and talk about fresh bread. Better than a bakery.
The original method for making this recipe is to place the dish into the microwave but I don't have a glass dish. If you do you can just zap it on high power for 2-3 minutes. I prefer not to use a microwave if I can help it. It's really not good for you.
This is a lovely soft wrap which is very tasty. I found mine fell apart a bit but will definitely try it again. It's too good not too.
Wheat Belly Flaxseed WrapIngredients
3 tablespoons ground golden flaxseeds
1/4 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1 tablespoon water
1 tablespoon coconut melted plus more for greasing pan
pinch of sea salt or celery salt
In a small bowl combine the flaxseeds, baking powder, onion powder, paprika and salt.
Stir in 1 tablespoon coconut oil.
Beat in the water and egg until blended.
Grease a 20cm cake pan or similar. I found my wrap stuck to the bottom so next time will cut out a circle of baking paper and place on bottom.
Bake in oven for 5-7 minutes. Let cool for 5 minutes.
To remove lift up an edge with a spatula. If it sticks use a pancake turner to gently loosen from the pan. Turn the warp over and top with desired ingredients.
I made mine with spinach, mushrooms and a piece of middle bacon sliced then drizzled my own delicious homemade vinaigrette. Forgot to take a photo I was sooooo hungry.