This is a similar principle to the crackers but without any extra seeds and nuts… almost a single ingredient recipe!
The flax stays beautifully flexible even one cooled so make great wraps. Roll out at thinly as is possible without breaking for the best result.
Makes approx 3 small wraps.
Ingredients:
1/3 cups ground flax* (use golden for a lighter wrap but either is fine)
1/2 cup boiling water
approx ¼ tsp sea salt or smoked salt
*use approx 1/4 cup whole linseed pre-ground
Method:
Grind the linseed to fine flax powder. Mix the flax with the boiling water and mix well to get a thick gel ‘dough’. Chill for 15-30 minutes, so that it becomes easier to handle.
Divide into 3 balls and using a oven liner or greaseproof parchment on each side to prevent the rolling pin sticking, roll into very thin circles- as thin as possible (1-2mm thick). Heat a frying pan with a little oil and pan fry each wrap for a minute or so on each side until lightly browned.
Fill each wrap with filings of choice and serve immediately.
GRAB THE INGREDIENTS
