Flax seed wraps

Recently at a friends house I got to try some “weird bread” as she called it. It’s a wrap made with egg and flax seeds and she made it so quickly that I decided to try this at home. The original recipe comes from a cookbook called “wheat belly” by Davis William. I have changed the recipe a little. And I’m sure I will come up with more variations… This is for sure a great addition to a grain free diet!

grain free wraps made with egg and flaxseed

The recipe in the book suggests you make a bigger batch of the dry ingredients to have on hand when ever you want to make the wraps. Personally I prefer to grind the flax seeds fresh and just make the amount I need.

Turn the oven on – to 180 C (360 F)

This is what you need for 2 wraps:

The dry ingredients:

  • 8 tbsp. ground flax seeds – also called linseeds
  • optionally – 2 tbsp. basil (dried) – or other herbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon onion powder

I put all the dry ingredients (although I had whole flax seeds) in a grinder / chopper and ground them / mixed them that way. If you buy ground flax seeds you can just mix the dry ingredients in a bowl.

Then add

  • 2 eggs
  • 2 tbsp. water
  • 2 teaspoons coconut oil (or olive oil)
  • and optionally about 2-3 tbsp. grated Parmesan or Pecorino cheese

mixing

Stir and then empty on a baking sheet. I used parchment paper to make sure they wouldn’t stick – maybe a bit of oil would do the trick too…? Anyway – make two rounds – and use a spoon to spread them out a bit.

on a baking sheet

This is totally runny and so does not look like it will ever become solid. No worries though, they will!!

Bake in the oven for 10 minutes, and then let them cool down, at least a bit. If you are not eating them straight away – store them in the fridge until you will. And then, place your filling in the middle.

filling

I had some homemade pesto, rucola (salad rocket / roquette), a carrot sliced lengthwise, radish, avocado (first tossed in lemon juice), fresh cream cheese and mint leaves. There are plenty of great suggestions for fillings online though so a quick google search will provide lots of ideas if you need them.

Roll in the sides, wrap the bottom half with a bit of parchment paper and tie with a bit of string to make it easier to serve / eat.

wrap it up

A bit of fresh mint under the string makes a beautiful decoration.

wraps outdoors

Stuff more filling into the top if they feel empty (i did, after wrapping them up)

wraps1

My daughter and I ate these for lunch and we were so happy with them that I decided to make new ones and fill them with oven baked salmon for dinner tonight! I might post pics on my fb page later on… This could obviously be great picnic food as well!

Enjoy!

Liesel