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These wraps are made with just 2 flaxseed and water. They are glutenfree, grainfree, dairyfree, eggfree, so completely paleo and vegan friendly! The wraps are delicious for breakfast or lunch. They are super flexible, easy to roll up and therefore also suitable to take with you on the go.

Omega 3

Flaxseeds contain a lot of the healthy Omega 3 fats. You really have to work hard to get enough of that, at least in comparison to omega 6 (which you can easily eat too much of). Flaxseeds is one of the few products from land that contains a lot of Omega 3. Others are chia seeds and walnuts. Spirulina and seaweed are good sources from the ocean.

Medical Medium

In the Medical Medium diet you try to eat low fat. Many people even eat as little fat as possible. But only on level 5 you have to cut out all fats. When you still do eat fat, flaxseeds are a healthy source. Just don’t eat these wrap for breakfast or on a cleanse.

Paleo and AIP

Since flaxseeds are seeds, these wraps are not AIP. They are very well suited for Paleo.

Three flax seed wraps (of which two rolled up) on a blue plate with scattered flax seeds in ht e background. Square orientation.

Not too much flaxseed

Don’t eat to much flaxseed: use an average of 3 to 4 tablespoons (= 30 to 45 grams) daily. One wrap contains 50 grams, which means just eat a little less seeds the next day!

Grind flaxseed yourself

It is best to buy whole flaxseed, and then grind them just before you use them. Whole seeds always have to be ground first before you can process them. If you leave them whole, they will not be digested properly. If you buy them broken or grind it yourself in bulk well in advance, they will oxidize quite quickly and you will lose good nutrients.

For the wraps, grind the linseed a little longer than just ‘breaking’ them. You want something that resembles flour rather than broken seeds. Normally, you can also break it with a mortar. But here it is easier to grind the seeds really fine. I use an electric coffee grinder for this. (Electric) coffee grinders come in different types and prices. I have a handy and cheap grinder from Princess.

How big do you make the wraps?

I baked the wraps in a 9.5 inch or 24 cm pan (base about 8.3 inches or 22 cm).

Cast iron or ceramic?

I used to make this wraps in a cast iron skillet. I used oil to prevent them from sticking. I am sort of an MM beginner and still have to learn how not to use to much fat.

If you want to use as few oil as possible the best option is a ceramic non-stick pan. Please be sure to use a PFAS and Teflon free one. If you still cook in non-ceramic non-stick, please do so in a pan with no scratches. Scratches mean little peaces of harmful fabric in your food.

Bowl

One of my bowls fits exactly in my pan (upside down) and is therefore perfect to use for determining the size. It is simply an aluminum bowl from Ikea, which is thin and cuts nicely into the dough. Normally I use glass bowls, bur for this, that old aluminium bowl comes in handy.

Rolling between baking paper

You have to roll the dough quite thinly. I always find it easiest to do this between two sheets of baking paper (PFAS free, unbleached). The edges will then become a bit frayed. Therefore I cut them out with the bowl.

For the first wrap I make, I take just over a third of the dough. I use the edges that I have left over for the second. The third round you will then have some dough left over. I often bake a small mini pancake from this.

Three flax seed wraps (of which two rolled up) on a blue plate with scattered flax seeds in ht e background.

Flaxseed wraps – gluten, grain, dairy and egg free

Marjolein

This recipe may contain

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Easy to make wraps from just flaxseed. Gluten, dairy and egg free: just flaxseed and water. Soft and pliable, easy to take with you on the go

Rate Pin Print

Cook Time 20

Resting 30

Total Time 50

Servings wraps

Calories 352

Course bread & dough

Dish wraps & tortilla’s

Cuisine American, European

Holiday Easter

Equipment

ceramic non-stick pan
(electric coffee) grinder
2 parchment paper (PFAS-free, non-bleach)
rolling pin
bowl diameter top edge equal to the bottom of your pan
saucepan or kettle or directly boiling water from a cooker

Ingredients

1 cup flax seeds (150 grams)
2 tbsp extra flax seeds or flaxseed flour
1 cup hot/boiling water (240/250 ml)
3 large pinches Celtic sea salt

Optional

few drops oil olive, coconut or avocado

Instructions

Grind the flaxseeds as finely as possible. I use an electric coffee grinder for this. Ready-made flacseed flour will also work.
Heat the water in the saucepan or tap boiling water from the cooker.
Mix with the ground flaxseed and the salt. Put aside for at least half an hour.
Knead the dough briefly and make 3 equal balls.
Place a piece of baking paper on your work surface (minimum diameter of your pan). If the dough is still very sticky: sprinkle a little ground linseed on the baking paper. Press the dough flat on it and place the second piece of baking paper on top. Roll flat. The sides may be slightly frayed.
Remove the top piece of baking paper. Press a bowl upside down onto the dough. Remove the edges. So you may have some dough left at the end, the quantities are calculated for that.
Heat the pan. I personally use a few drops of oil. But if you eat as low fat as possible, and if you are used to baking without, you could leave the oil out.
Bake the wrap on both sides for about 2 minutes.

Notes