Flaxseed Wraps (Keto)
These keto flaxseed wraps are rolled out into thin rounds, then cooked in a skillet.
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Servings: 3 wraps
Ingredients
- 150 g flaxseeds or ground flaxseeds
- 2 tablespoons flaxseeds extra, or ground flaxseeds
- 250 ml water boiling or hot
- 3 generous pinches salt (Celtic sea salt)
- 3 small drops avocado oil, mild olive oil or high-oleic sunflower oil
Procédé
- Grind the flaxseeds as finely as possible. I use a small electric coffee grinder for this. Ready-ground flaxseeds also work.150 g flaxseeds
- Heat the water in a saucepan or use boiling water from a kettle.250 ml water
- Mix with the ground flaxseeds and salt. Leave to rest for half an hour.3 generous pinches salt (Celtic sea salt)
- Knead the dough briefly and shape into 3 equal balls.
- Place a piece of parchment paper on the work surface (at least as wide as the diameter of the frying pan). If the dough is still very sticky: sprinkle a little ground flaxseed over the parchment paper. Flatten the dough on it and place the second piece of parchment paper on top. Roll out with a rolling pin. The edges may be slightly uneven.2 tablespoons flaxseeds
- Remove the top piece of parchment paper. Press an upside-down bowl onto the dough. Remove the trimmings. You may therefore have a little dough left over at the end; the quantities allow for this.
- Heat the frying pan. Add a few small drops of oil. Cook the wrap for about 2 minutes on each side.3 small drops avocado oil, mild olive oil or high-oleic sunflower oil
- Repeat for 2 more wraps.
Notes
The nutritional value is calculated using an American database that lists 2 g of carbohydrates per 100 grams of flaxseeds. For whole flaxseeds sold in Europe, allow for a maximum of 13 grams.
Since a little dough is lost and a wrap contains a lot of water, this comes to a maximum of 6.5 grams per wrap. And between 6 and 6.5 per 100 grams (between 6 and 6.5). One wrap weighs a little over 100 grams.
Equipment: small PFAS-free frying pan, small coffee grinder (electric), PFAS-free parchment paper, rolling pin, bowl (with a top rim the same diameter as the base of the frying pan), saucepan or kettle (or boiling water straight from a boiling-water tap).
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