Saturday, 19 May 2012

Wheat Belly Flaxseed Wrap

I made this and added paprika, onion powder, garlic powder.  I bet it would be great with cinnamon and used as a wrap for fruit.  

it says to make this in a greased microwaveable pie pan but I used my crepe pan and it was perfect.
You could sweeten this lightly with sweetener & cinnamon as a pancake. Serve with SF pancake syrup.

3 Tbsp ground flaxseed
1/4 tsp baking powder
1 Tbsp coconut oil
1 large egg
1 Tbsp water
Mix together flax and baking powder. Stir in melted coconut oil. Beat in egg and water until blended. Pour into greased microwave safe pie plate. Microwave on high for 2-3 minutes until cooked  9” crepe pan. Cook for about 2-5 minutes (I then slid it onto a dinner plate and quickly flipped it over, back onto the crepe pan J)  Allow to cool for about 5 minutes. Gently lift an edge with a spatula, loosen from the pan. Flip the wrap over and top with desired toppings.

NOTE: this holds up pretty well as a wrap. i think i needed to thin mine out a bit. i have used it very successfully as a pizza crust!!!

Serving Size: 1 wrap

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