This wrap can be whipped up in a matter of minutes. At our dinner with Dale and Sarah Letcher the other night, they used this wrap as a pizza crust for an appetizer. They simply cooked it, then added the ingredients to make a Mediterranean pizza, placed it on the BBQ wrapped in foil. It was delicious. I made it yesterday as a breakfast wrap with non-nitrate lunch meat and a couple of eggs in the middle. This morning I made my 3 year old a breakfast sandwich with it by putting an egg and salsa in the middle of 2 thicker slices. I will also use it as sandwich bread for my son’s lunch. You can get creative with this simple recipe and make it into whatever you want. The thickness of the wrap will be determined by how thin you cook it. This recipe can be found in the book Wheat Belly by Dr. William Davis.
- 3 Tbsp ground flaxseed (I grind them in the Magic Bullet)
- 1/4 tsp baking powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- pinch of sea salt or celery salt (I use Herbamare)
- 1 Tbsp coconut oil, melted
- 1 Tbsp water (carrot/spinach juice can be used)
- 1 large egg
Sarah has also made a breakfast variation with cinnamon and stevia topped with almond butter. She substituted the stevia and cinnamon for the baking powder, onion powder, paprika, and sea salt.
- Mix together the ground flaxseeds, baking powder, paprika, and salt in a small bowl. Stir in the 1 Tbsp of coconut oil. Beat in the egg and 1 Tbsp of water until blended.
- Grease a mcrowave-safe glass with coconut oil. Pour in the batter and spread evenly over the bottom. Microwave on high for 2-3 minutes until cooked. Let cool about 5 minutes.
We purposely do not have a microwave so I cooked it in our frying pan like a pancake. The desired thickness can be achieved by spreading it out as thick or thin as you’d like. It just took a few minutes on each side on low-medium heat.
These can be kept fresh if refrigerated for a couple of days as well.