Reward, the flaxseed wraps are veggie lover, gluten free and don't utilize eggs, dairy or cheddar. Add superfood flaxseed to your keto diet now with this straightforward formula and arrive at your fat macros effectively and with taste! Outstanding amongst other simple low carb formula for Mexican nourishment darlings.
You realize the amount I love sound finger nourishment exceptionally wraps! I have an energy for making keto wrap formula. While I love my low carb spinach taco shells I won't make them any longer when hubby is home. The tacos contain eggs and cheddar which are not perfect with his veggie lover diet. That is the reason today I am imparting to you an absolutely new, basically NO carb wrap formula that is additionally veggie lover. In any case, before sharing the formula let me answer barely any inquiries that you're most likely posing to yourself.
Truly, you can have a decent wrap on a keto diet if the wrap is made of low-carb flours. The best keto wraps plans are made of flaxseed, almond flour or coconut flour. Those keto wraps typically contain somewhere in the range of 1g and 4g of net carbs per serve which is inside the adequate range on a keto diet. Those flaxseed wraps are exceptionally low carb with just 1.2g of net carbs per wrap, so a major YES for all keto wrap darlings like me!
You can utilize crude flaxseed or grounded flaxseed in a wide range of plans like keto wraps formula, flaxseed bread, flaxseed saltines or just add some flaxseed powder to thicken smoothie without including sugar !
- 1 cup flaxseed - golden or brown or 1 1/2 cup flaxseed meal
- 1 cup water - boiled
- 1/2 teaspoon salt
- SPICES - OPTIONAL BUT DELICIOUS
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion flakes
- In a blender, add the flaxseed, blend on high speed until it forms a ground/meal. You can also use flaxseed meal from the store but make sure the meal is as fine as almond meal or it won't absorb all the water in the recipe and it will get sticky.
- In a small saucepan, bring the water to boil.
- Remove from the heat, stir in all the spices and add the flaxseed meal all at once.
- Stir immediately with a wooden spoon, until the meal absorb all the water, dry out and form a dough ball. As you stir, the dough will form, it will gradually unstick from the saucepan forming a dough ball. It take about 1-2 minutes max.
- Remove the dough ball from the saucepan and transfer onto a piece of parchment paper, to prevent the dough from sticking to your benchtop. The dough should not be too sticky, or if it does become sticky, it means your meal wasn't fine enough but that is ok, just sprinkle some extra meal onto the ball.
- Divide the ball into 4 dough balls of the same size. Place one of the dough balls onto a piece of parchment paper. Place another piece of parchment paper on top to prevent the dough from sticking to the roller pin. Press the dough balls with your hand slightly to flatten and stick the top parchment paper piece to the ball.
- Roll with a rolling pin until flat but not too thin or it won't get soft when cooked. Aim for a 2-3mm thickness. Peel off the top piece of parchment paper.
- Take a round shape - like a saucepan lid - place it on top of the dough and cut around the edges to make a circle. Remove the left-over dough, form a ball and reuse later for another wrap if you like.
- Remove the lid and flip over the prepared wrap onto a non-stick pan - I use a ceramic non-stick pan. Peel off the last piece of parchment paper and cook. If you are not using a non stick pan, spray some oil before putting the wrap into the pan.
- Warm under high-medium heat and cook for 1-2 minutes or until the border gets dry - center should be soft - and you can easily slip a spatula under the wrap to flip over.
- Cook for about 1 extra minute on the other side. Don't overcook or the wrap will get very crispy, like tortillas chips ! It has to be dry but soft to roll.
- Place the cooked wraps on a plate.
- Repeat those steps with the rest of the batter until you form 4 wraps (or 5, if you use the leftover dough from the edges you can make an extra one! ) It depends of how thick you made you wraps. You can reuse the same piece of parchment paper many times !
- Serve them cold with filling of your choice or hot - you can also rewarm them in a sandwich press with your favorite filling.
- Store in the fridge for 3 days, on a plate covered with a plastic wrap, to keep them moist.
0 Komentar