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BTD Forums  /  Cook Right 4 Your Type  /  Flaxseed Wrap
Posted by: gulfcoastguy, Saturday, September 15, 2012, 5:49pm
This is a recipe from "Wheat Belly" by William Davis MD

Flaxseed Wraps
3 tablespoons ground flaxseed
1/4 tsp baking powder
1/4 tsp onion powder
1/4 tsp paprika
pinch of sea salt
1 tablespoon melted coconut oil plus more to grease pans
1 tablespoon of water or spinach or carrot juice
1 large egg

mix togather dry ingrdients in a small bowl. Add coconut oil, water and egg and blend togather

Grease a microwave safe pie pan with coconut oil. Pour the batter in evenly. Microwave on high 2.5 to 3 minutes. Let cool 5 minutes and remove with a spatula. Stuff it according to type.

Maybe ghee instead of coconut oil for some types.
Posted by: gulfcoastguy, Sunday, September 16, 2012, 12:48am; Reply: 1
Thumbs up? Down? Duplicate of an existing recipe?
Posted by: Possum, Sunday, September 16, 2012, 1:51am; Reply: 2
Looks good... Can you do it on the stove, like a pancake, rather than in a microwave?
Posted by: ABJoe, Sunday, September 16, 2012, 2:16am; Reply: 3
This looks good, GCG...  I would also cook it like a pancake, probably in a skillet on the stove so it is big enough for a wrap.

Have you made it yet?
Posted by: gulfcoastguy, Sunday, September 16, 2012, 2:21am; Reply: 4
No I just found it today. Tonight was cheese on rice cakes and kale cooked with onions. Hey it was easy.
Posted by: honeybee, Sunday, September 16, 2012, 4:36am; Reply: 5
Sounds good to me, I don't have MW either, would try on stove too.
Would be rather good to take to work... And fill with tuna, salad & yoghurt dressing.
Posted by: Averno, Sunday, September 16, 2012, 10:51am; Reply: 6
So many recipes come so close, but...

Is there any substitute for coconut oil? Since it and coconut butter (neither of which is compliant for self and wife) is called for in so many alternate recipes, I assume it has a unique binding or emulsifying quality.
Posted by: Brighid45, Sunday, September 16, 2012, 2:21pm; Reply: 7
I'd just use whatever oil is compliant for your type in place of the coconut oil. I've made a wrap similar to this with ghee and dry-fried it in a cast-iron skillet like a tortilla--it was delicious! So nice to have a black-bean beef burrito with sheep's cheese in a wrap with fresh pico de gallo and romaine lettuce . . . yummmmm  8)

Thanks as always for posting the recipe, GCG :)
Posted by: gulfcoastguy, Sunday, September 16, 2012, 3:06pm; Reply: 8
No prblem Brig. Averno I suggested ghee as a substitute in my original post. As to frying it instead that would work I imagine but you might need to keep a closer eye on it and it might take longer. Honeybee thanks for the suggestion I like tuna salad a lot but a convenient vehicle for work was missing
Posted by: Averno, Sunday, September 16, 2012, 3:24pm; Reply: 9
Quoted from gulfcoastguy
No prblem Brig. Averno I suggested ghee as a substitute in my original post. As to frying it instead that would work I imagine but you might need to keep a closer eye on it and it might take longer. Honeybee thanks for the suggestion I like tuna salad a lot but a convenient vehicle for work was missing


Ah, I missed that. Thank you!

Posted by: EatToLive, Sunday, September 16, 2012, 7:10pm; Reply: 10
Ditto: You don't want to Nuke your food(naughty) that would be undermining the whole point of cooking a healthy meal. Also, there is a concern with heating Flax seeds to a high temperature, from what I've read, you want to make sure the temperatures are not too high when cooking Flax, it changes the chemical structure of it, and turns it into a toxic food. That's why you don't see people recommending you cook with flax oil. Same reason.
Posted by: BHealthy, Tuesday, September 18, 2012, 7:05pm; Reply: 11
This sounds delicious!  

I'm going to try it without the baking powder, since that may contain cornstarch or potato starch.

I'll use a frying pan as I, too, try to avoid the microwave.  I may try it with ground pumpkin seeds instead of flax.  I don't think they're as sensitive to heat as flax is and they're a diamond for me.
Posted by: ruthiegirl, Friday, September 21, 2012, 8:35pm; Reply: 12
The main reason coconut oil is so common in recipes is that it's a solid oil, and there are some recipes that simply don't work as well with a liquid oil. It's generally used as a substitute for butter (not vegan) or margarine (highly processed and finally recognized as the toxic food that it is.)

Many people who peruse "natural recipes with alternative ingredients" are vegans who wouldn't use butter or ghee even if it's the best thing for the recipe.
Posted by: Averno, Friday, September 21, 2012, 9:11pm; Reply: 13
Quoted from ruthiegirl
The main reason coconut oil is so common in recipes is that it's a solid oil, and there are some recipes that simply don't work as well with a liquid oil. It's generally used as a substitute for butter (not vegan) or margarine (highly processed and finally recognized as the toxic food that it is.)

Many people who peruse "natural recipes with alternative ingredients" are vegans who wouldn't use butter or ghee even if it's the best thing for the recipe.


Yes! And so much "healthy alternative" foods --Earth Balance spread comes to mind-- are soooo bad.   ::)

As I'm fond of saying: "health food was killing me..."

It was hard for me to accept ghee, but used sparingly my system seems to handle it OK. I wish there was a better option for things like chocolate or baked goods where substantial amounts are called for.

Posted by: BluesSinger, Saturday, September 22, 2012, 2:46pm; Reply: 14
Can't wait to see the results after someone gives this a try! Please post!  Thank you!
Posted by: Brighid45, Saturday, September 22, 2012, 5:06pm; Reply: 15
When I dry-fry my quinoa-millet tortillas, I use a cast iron skillet that's been wiped with a bit of oil to give it some 'non-stick' properties, and keep the heat low once the skillet has been heated through. This makes really lovely tortillas that don't get burned. It worked really well for the flaxseed wrap too.

My housemate loves Earth Balance margarine. To me it tastes dead. Bleh.  :P
Posted by: BluesSinger, Saturday, September 22, 2012, 6:10pm; Reply: 16
Quoted from Brighid45
When I dry-fry my quinoa-millet tortillas, I use a cast iron skillet that's been wiped with a bit of oil to give it some 'non-stick' properties, and keep the heat low once the skillet has been heated through. This makes really lovely tortillas that don't get burned. It worked really well for the flaxseed wrap too.

My housemate loves Earth Balance margarine. To me it tastes dead. Bleh.  :P


so how was the flaxseed wrap!?   :P
also I'm thinking.. since I have some ground Chia seed powder what that would be like!
Posted by: Brighid45, Saturday, September 22, 2012, 10:39pm; Reply: 17
Give it a try BluesSinger! Experimentation is where half the recipes posted here came from :)
Posted by: BluesSinger, Sunday, October 7, 2012, 6:40pm; Reply: 18
Quoted from Brighid45
When I dry-fry my quinoa-millet tortillas, I use a cast iron skillet that's been wiped with a bit of oil to give it some 'non-stick' properties, and keep the heat low once the skillet has been heated through. This makes really lovely tortillas that don't get burned. It worked really well for the flaxseed wrap too.

My housemate loves Earth Balance margarine. To me it tastes dead. Bleh.  :P


do you use the same ingredient ratio with the guinoa-millet tortillas as the flaxseed recipe on this thread?

Also if one cooks the flaxseed wrap at low temp will that work as far as not making them toxic?
Posted by: Brighid45, Monday, October 8, 2012, 4:52pm; Reply: 19
My ratio for quinoa-millet is 1:1, with a little white rice flour added to make the tortillas a bit more pliable (arrowroot could probably be substituted for the rice flour, I just don't use it because I'm allergic to arrowroot).

I think the secret for my wraps in particular is to use a heavy cast-iron skillet that's heated and greased thoroughly, then kept at a low heat. Also, I only do one tortilla at a time so the skillet doesn't get cooled down. This seems to work well to cook the tortilla all the way through without burning it or overheating the flaxseed. I don't think that low heat would cause any toxicity problems.  
Posted by: BluesSinger, Monday, October 8, 2012, 11:28pm; Reply: 20
Quoted from Brighid45
My ratio for quinoa-millet is 1:1, with a little white rice flour added to make the tortillas a bit more pliable (arrowroot could probably be substituted for the rice flour, I just don't use it because I'm allergic to arrowroot).

I think the secret for my wraps in particular is to use a heavy cast-iron skillet that's heated and greased thoroughly, then kept at a low heat. Also, I only do one tortilla at a time so the skillet doesn't get cooled down. This seems to work well to cook the tortilla all the way through without burning it or overheating the flaxseed. I don't think that low heat would cause any toxicity problems.  


ouuu sounds so good and most likely a different flavor combo than just the flax.. i did the flax pancake (it was more like a pancake), today and spread ghee and put agave syrup on it..  delicious.  But I love millet!  Do you use raw grains or cooked?
Posted by: Brighid45, Tuesday, October 9, 2012, 9:57pm; Reply: 21
Mostly millet flour along with quinoa flour :) I don't do wraps much anymore since I've gone grain-free, just the flaxseed kind. I like using collard greens cooked like cabbage leaves, they make great wraps.
Posted by: marjorie, Thursday, October 11, 2012, 7:11pm; Reply: 22
Quoted from EatToLive
Ditto: You don't want to Nuke your food(naughty) that would be undermining the whole point of cooking a healthy meal. Also, there is a concern with heating Flax seeds to a high temperature, from what I've read, you want to make sure the temperatures are not too high when cooking Flax, it changes the chemical structure of it, and turns it into a toxic food. That's why you don't see people recommending you cook with flax oil. Same reason.


I can see your perspective regarding the nuking. I do not think it is a good idea.

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