Yields: 4 small tortillas
Servers: 2
1 cup flaxseed meal (NOT 1 cup of flaxseed ground into flaxseed meal)
2/3 cup hot water
1/2 tsp salt
In a medium saucepan, bring water to a boil. Add salt (and spices, if you are using any) to the boiling water.
Once the salt is dissolved, add flax meal and turn off the heat. Remove the saucepan from the heat. Using a wooden spatula, mix until the flaxseed meal absorbs all the water and forms a dough balls. (As the dough forms a ball, it will also naturally un-stick from the saucepan). This step should take 1 to 2 minute max.
Remove the dough from the pot and place it on a non-stick surface (piece of parchment paper). When cool to touch, break the flaxseed dough into 4 equal pieces.
Roll out each dough ball between 2 pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed sough from sticking to the rolling pin).
Take a round bowl and place on top of rolled out dough, cut around edges to make them round. Place extra dough in a pile to make the tortilla.
After all your pieces are rolled out and cut, move them to your pan. Over medium-heat, place flax tortilla in pan. Let the tortilla sit for about 40 to 60 seconds, depending on your pan and heat. The tortilla might form little bubbles (press them down with a spatula). Flip the tortilla and let it sit for about 30 seconds.
Place tortillas on cooling rack or plate. Serve warm or cold, they keep their flexibility which makes them versatile.
Wrap
2 tbsp hummus / wrap
1 romaine lettuce leaf / or any other green
1/2 avocado, sliced
carrot
sprouts
Spread hummus on 1/2 of the wrap, place lettuce leaf, avocado, carrot and sprout, roll it and cut in the middle.
Taste Note: Tastes AWESOME
Source: nutritionrefined
Note: Very very easy to make it and very fast to make it, tastes awesome. 2 wraps are needed for 1 person.
Servers: 2
1 cup flaxseed meal (NOT 1 cup of flaxseed ground into flaxseed meal)
2/3 cup hot water
1/2 tsp salt
In a medium saucepan, bring water to a boil. Add salt (and spices, if you are using any) to the boiling water.
Once the salt is dissolved, add flax meal and turn off the heat. Remove the saucepan from the heat. Using a wooden spatula, mix until the flaxseed meal absorbs all the water and forms a dough balls. (As the dough forms a ball, it will also naturally un-stick from the saucepan). This step should take 1 to 2 minute max.
Remove the dough from the pot and place it on a non-stick surface (piece of parchment paper). When cool to touch, break the flaxseed dough into 4 equal pieces.
Roll out each dough ball between 2 pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed sough from sticking to the rolling pin).
Take a round bowl and place on top of rolled out dough, cut around edges to make them round. Place extra dough in a pile to make the tortilla.
After all your pieces are rolled out and cut, move them to your pan. Over medium-heat, place flax tortilla in pan. Let the tortilla sit for about 40 to 60 seconds, depending on your pan and heat. The tortilla might form little bubbles (press them down with a spatula). Flip the tortilla and let it sit for about 30 seconds.
Place tortillas on cooling rack or plate. Serve warm or cold, they keep their flexibility which makes them versatile.
Wrap
2 tbsp hummus / wrap
1 romaine lettuce leaf / or any other green
1/2 avocado, sliced
carrot
sprouts
Spread hummus on 1/2 of the wrap, place lettuce leaf, avocado, carrot and sprout, roll it and cut in the middle.
Taste Note: Tastes AWESOME
Source: nutritionrefined
Note: Very very easy to make it and very fast to make it, tastes awesome. 2 wraps are needed for 1 person.
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