Flax seed wraps

16 tbsp *Flax Seed (1 cup) finely ground
1 cup (8 fl oz) Water, tap
1 dash Salt

Can be frozen

Instructions
In a blender, add the flax seed, 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 thin as almond meal or it won't absorb all the water in the recipe and gets sticky.

In a small saucepan, bring the water to boil.

Remove from 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, gradually un stick 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 avoid the dough to stick to your bench top. The dough should not be too sticky. If it is it means your meal wasn't thin enough and that is ok. Sprinkle extra meal onto the ball to make it less sticky.

Divide the ball into 4 dough ball of same size. Place one of the dough ball onto a piece of parchment paper. Place another piece of parchment paper on top to avoid the dough to stick to the roller pin. Press the dough ball 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. You aim for a 2-3 mm thickness. Peel off the top piece of parchment paper.

Take a round shape - like saucepan lid - place on top of dough and cut around the edges to make a circle. Remove the outside dough, form a ball and reuse later for another wrap if you like.

Remove lid and flip over the prepared wrap onto a nonstick pan - I used 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 adding the wrap into the pan.

Warm under high-medium heat and cook for 1-2 minutes or until the border get dry - center is 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 over cook or the wrap will get very crispy as tortillas chips ! It has to be dry but stay 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 edge 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 prevent them to dry.

Recipe Notes
Choosing flaxseed: golden flaxseed have a better taste than brown flaxseed - can be bitter. I recommend to use golden flaxseed if you don't appreciate the slight bitterness of brown flaxseed. Both have the same nutrition properties.

Spices: use the spices you love like ground paprika, nutritional yeast, dried herbs. Spices are really recommended to add some flavor to the wrap as flaxseed could be very 'blend' in flavor.

Ground/meal: it is important to use a ground that is thin as almond meal or it won't absorb all the water. If you bought ground flaxseed that is too thick - still can see pieces of flaxseed - process few minutes in a blender before use.

Pan: use a non stick pan - ceramic are the best no need of oil. But if you are not using a non stick pan, spray some oil before adding the wrap into the pan.

Freezing: Freeze them as regular wraps - make sure you wrap them flat, inside a zip plastic bag. Defrost 2-3 hour before or previous day. Slightly rewarm in a frying pan few sec - no oil. Or wrap the food you like in their and wrap in a sandwich press!

Serving Size: makes 5

Number of Servings: 5

Recipe submitted by SparkPeople user UKNOWTHAT1CHICK.