This is a wonderful way of getting more essential fats into the body and a gluten free option for lunch/supper. The wraps can be stored in the fridge over a few days and filled with chopped salad and protein as you desire.
- 3 tbs ground flaxseeds
- ¼ tsp baking powder (gluten free)
- ¼ tsp onion powder
- ¼ tsp paprika (or replace both spices with 1 tsp of dried oregano)
- pinch of good mineral salt
- 1 tbs coconut oil
- 1 tbs of water or use coconut water, freshly juiced beetroot or carrot juice
- 1 large egg
Turn oven to 180C/350F.
Mix together the ground flaxseeds, baking powder and spices/herbs. Stir in 1 tbs of coconut oil. Beat in the egg and add 1 tbs water and then mix altogether.
Grease a glass or oven proof ceramic round pie dish.
Place in an oven and cook for 5 minutes or is easy to lift form the pan with a spatula.
Let it cool for 5 minutes before you fill with favourite salad ingredients.
Adapted from William Davis, Wheat Belly.