Flaxseed Wraps Food

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FLAXSEED WRAPS



Flaxseed Wraps image

This comes from a book by William David, MD, "Wheat Belly". Dr. Martin believes that wheat is bad for far more people than we think. Further, some of the common substitutes for gluten-flours, such as potato starch or tapioca starch, are equally bad. I have to wait for the book to come off the new book display, but in the meantime I copied this recipe, which sounds good, The wraps can be stored for several days in the fridge, wrapped in plastic.

Provided by duonyte

Categories     Breads

Time 13m

Yield 1 wrap

Number Of Ingredients 9

3 tablespoons ground flax seeds
1/4 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1 pinch fine sea salt or 1 pinch celery salt
1 tablespoon coconut oil, melted
1 tablespoon water
1 egg
coconut oil, for greasing pan

Steps:

  • Mix the dry ingredients in a small bowl.
  • Stir in the coconut oil.
  • Beat in the egg and water.
  • Grease a microwave safe glass or plastic pie plate with coconut oil. Pour in the batter and spread it evenly.
  • Microwave on high for 2 to 3 minutes. Let cool 5 minutes,.
  • Remove carefully with a spatula.
  • Turn over and fill as desired.

Nutrition Facts : Calories 358, Fat 31.5, SaturatedFat 14.5, Cholesterol 186, Sodium 290.3, Carbohydrate 10.3, Fiber 8.7, Sugar 0.8, Protein 12.1

17 BEST WAYS TO USE FLAXSEEDS



17 Best Ways to Use Flaxseeds image

Add some nutrition to your diet with these healthy flaxseed recipes! From meatloaf to pancakes to smoothies, flaxseed is a wonderful addition to plenty of dishes.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Grain-Free Beef and Sausage Meatloaf
Flaxseed Pancakes
Vegan Black Bean Burgers
Peanut Butter Breakfast Cookies
Vegan Flaxseed Pudding
Banana Almond Flax Smoothie
Keto Flaxseed Bread
Flaxseed Wraps
Super Green Smoothie Bowl
Paleo Almond Butter Banana Muffins with Flaxseed
Homemade Granola
No-Bake Breakfast Bar
Flaxseed Twisty Sticks
Flax Egg
Flaxseed Porridge
No-Bake Energy Bites
Flaxseed and Blueberry Oatmeal

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a flaxseed recipe in 30 minutes or less!

Nutrition Facts :

FLAXSEED BREAD



Flaxseed Bread image

Provided by PetraScott

Number Of Ingredients 6

2 1/3 cups + 1 Tbsp. golden flaxseed meal*
1 cup warm or hot water
1 Tbsp. baking powder
1 tsp. baking soda**
1 tsp. apple cider vinegar**
1/2 tsp. salt

Steps:

  • Preheat the oven to 360°F/180°C.
  • Grind the flaxseeds into very fine flour. Ideally, sift the flaxseed flour to make sure there are no actual "seeds".
  • In a large mixing bowl, mix together the flaxseed meal, baking powder, baking soda, and salt. Add the apple cider vinegar and water, and stir until the flaxseed meal becomes sticky and holds together in a lump, for about 30 seconds. Then use your hands to roughly form the dough into a loaf shape. (Don't over-knead the dough. Handle it as little as possible). The loaf should have a nice smooth surface.
  • Place the loaf into a greased (or parchment paper-lined) loaf pan. The bread fits perfectly into a 1-pound loaf pan (8.5" x 4.5"). However, if you only have 1.5-pound loaf pan (10" x 5") - like I do - it will work just fine. (If you're working with the larger size loaf pan, form the loaf, place it into the loaf pan, but don't press it into the corners). You can also use a baking sheet lined with a piece of parchment paper. The bread holds its shape during baking really well, so the loaf pan is not necessary.
  • Mist with water and sprinkle some seeds on top (I use a mix of flaxseeds, sesame seeds, and sunflower seeds). Gently press down on the seeds with your palm to make them stick better.
  • Note: if you watched the video that goes with this recipe, I said that I let the bread rest, covered, for a few minutes. Well, if you're using the baking soda, you want to do the opposite. When you mix baking soda (base) with apple cider vinegar (acid), you get a chemical reaction. A product of this reaction is carbon dioxide, producing a lift in your baked goods. The reaction starts as soon as the base and the acid are mixed. So, get the bread in the oven immediately after you mix the two, before the reaction tapers off.
  • Bake the bread for 60 minutes. The crust should be golden brown (if using golden flaxseeds).
  • Remove the bread from the oven and let it cool inside the loaf pan for 10 minutes. Transfer the bread on a cooling rack, and let it cool completely before slicing.
  • Store the flaxseed bread in an airtight container in the refrigerator for 7 days. For longer term storage, freeze in an airtight container for up to 3 months. I like to slice the bread prior to freezing, but you can freeze the whole loaf as well.

Nutrition Facts : ServingSize 1 slice, Carbohydrate 5 g, Protein 3 g, Fat 5 g, Fiber 3 g, Sugar 1 g

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