 |
Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
|
This comes from a book by William David, MD, Wheat Belly . Dr. Martin believes that wheat is bad for far more people than we think. Further, some of the common substitutes for gluten-flours, such as potato starch or tapioca starch, are equally bad. I have to wait for the book to come off the new book display, but in the meantime I copied this recipe, which sounds good, The wraps can be stored for several days in the fridge, wrapped in plastic. Ingredients:
3 tablespoons ground flax seeds |
1/4 teaspoon baking powder |
1/4 teaspoon onion powder |
1/4 teaspoon paprika |
1 pinch fine sea salt or 1 pinch celery salt |
1 tablespoon coconut oil, melted |
1 tablespoon water |
1 egg |
coconut oil, for greasing pan |
Directions:
1. Mix the dry ingredients in a small bowl.
2. Stir in the coconut oil.
3. Beat in the egg and water.
4. Grease a microwave safe glass or plastic pie plate with coconut oil. Pour in the batter and spread it evenly.
5. Microwave on high for 2 to 3 minutes. Let cool 5 minutes,.
6. Remove carefully with a spatula.
7. Turn over and fill as desired.
|
|