• Juanita Weaver-Reiss

Make it Monday - Flaxseed meal wraps

This one took a few tries to get it right.


Maybe you have been there too. Saw this recipe on someone's website and tried it.


And it totally flops!


When I first made these flaxseed wraps, that is what happened. But with some experimentation, figured out the right proportions for the flaxseed meal and water.





Flax seed meal wraps https://nutritionrefined.com/flaxseed-wraps/


Servings: 4 to 5 small tortillas

Prep time – 15 minutes

Cook time 5 minutes

Total time 20 minutes


Ingredients

  • 1 cup flaxseed meal

  • 1/2 teaspoon sea salt

  • 1/2 cup boiling water

Directions

  1. Stir dry ingredients into water and this will form into a dough.

  2. Let flaxseed meal dough cool after adding the boiling water.

  3. Remove the dough from the saucepan and place it on a non-stick surface (I like to use a silicone mat or a piece of parchment paper), When cool to touch, break the flaxseed dough into 4 equal pieces.

  4. Roll out each dough ball between two pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed dough from sticking to the rolling pin). Each tortilla should be 1/16" (1.6 mm) thick. Mine were 8.5" (21.5 cm) in diameter.

  5. Take a round bowl and place on top of rolled out dough, cut around the edges to make them round. Place extra dough in a pile to make one more tortilla.

  6. Preheat a well-seasoned cast iron pan (or any other non-stick pan) over medium heat. Transfer one tortilla at a time to the pan and cook it for 60-90 seconds, depending on your pan and heat. Flip and cook for extra 30-60 seconds. Don't over cook the tortillas or they will become crispy. The tortillas have to be dry, but stay soft to roll.

  7. Place the cooked tortillas on cooling rack or plate. Serve warm or cold, they keep their flexibility which makes them versatile.

  8. Store leftover (cooled) flaxseed tortillas in an air-tight container in the refrigerator for 4-5 days (possibly longer). For longer term storage, freeze in an airtight container with a piece of parchment paper in between each tortilla (so they don't stick together as they freeze) for up to 1 month.

Since it is a new year, decided to try something new. Have a Pinterest account - The link is https://www.pinterest.com/nutritionandhealthworks0040 Hope you will check it out.


Juanita


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