Flaxseed Wrap

Since reading Wheat Belly, by William Davis, MD, I've stopped eating wheat products and feel much better. Some folks have asked me what I eat for bread if I'm not eating wheat. The book contains a recipe for a flaxseed wrap that substitutes nicely for bread. It tastes good and is filling.  Here's what you need to make it:

3 tablespoons ground flaxseeds
1/4 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
Pinch of sea salt
1 tablespoon coconut oil
1 tablespoon water
1 large egg

Mix together the ground flaxseeds, baking powder, onion powder, paprika and salt in a small bowl.

Stir in the 1 tablespoon coconut oil. The oil is solid at room temperature, so you might want to heat it slightly. The mixture will be a little thick.

Beat in the egg and 1 tablespoon water until blended. That thins the mixture.

Grease a microwave-safe plate with coconut oil. Pour in the batter and spread evenly over the bottom. I use a fork to sort of comb the mixture out from the center. 

Microwave on high for 2 to 3 minutes until cooked. I microwave it for 2 minutes and 20 seconds, but your milage may vary. Let cool for 5 minutes.

Then you have this.

Slide a knife or spatula under it to loosen it from the plate and turn it over

The result works great as a wrap—I've used it to make a tuna salad wrap and a sliced chicken wrap—but it's good just as bread. I added some butter (I never use margarine or whatever a "spread" is) . . .

. . . and fold it over. The result is big enough for two servings if you slice it crosswise. And it's goooood! 

Here's the recipe that I found online, but it's also in the book:

This flaxseed wrap has about 6 grams of carbs, as near as I can figure. If you like, you can also make these wraps ahead and refrigerate them. Besides using a wrap for a hunk of bread or a sandwich wrap, you could probably put some pizza toppings on it.

I haven't tried it that way yet, but I'm thinking about it.

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