It seems I was a bit overly ambitious about quantities when making my first flax bread/wraps, but the recipes I've read online tend to use small amounts, which puts the "cooks" forever in the kitchen and I just don't have time for that. So unlike other recipes of 1/3 or 1/2 cup of flaxseeds, I used a whole cup ... and kept adding water ... and kept adding water ... and kept adding water to make quite a lot of wraps. I'm not sure I like raw broccoli in bread wraps - it's faintly astringent - but with salad tucked inside, I didn't notice the astringency at all.
Broccoli Flax Wraps (raw)
1 cup flaxseeds soaked in one cup of water
more water as necessary (3 or so cups)
1 1/2 cups broccoli in florets
3 large cloves of garlic
sea salt
Let the flaxseeds and water sit for 15 minutes; meanwhile, cut up the broccoli. Then blend the broccoli in batches in with the gelling flaxseeds. Keep adding water as necessary to keep the batter blending but not to make the mixture runny. Add salt to taste or a celery stick or two if salt isn't preferred.
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| Let the flaxseeds sit in water to expand and begin gelling - approximately 15 minutes (waiting too long will create a glob) |
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| Blend the florets gradually into the gelling flax blend. Keep adding water or the blender motor will burn up. |
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| Spread the batter onto dehydrator sheets - (I used parchment paper) - and dehydrate for 4 hours on 115F for 4 hours. Flip them over and dehydrate another hour. |
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| After 4-5 hours of dehydrating, they will be soft and flexible and hold together very well. Wrap them around salads, beans, whatever to make flax wraps ... and enjoy! |
Flaxseed is really good but you need to choose if the product you are consuming is not a GMO foods, it is important to monitor those foods that are organically grown that promotes a higher health benefits for us. I've also read at that it could also be a good substitution to that may also avoid zinc deficiency symptoms or the weakening of our immune system defense against any illnesses. Flaxseed is also considered as one of the most crucial vegetables that our body needs.
ReplyDeleteThanks, Hanna! Excellent comments, esp the caution about knowing the source of flax!
ReplyDeleteThis looks really good! I'd love try my hand at this…but I may not have time to dehydrate them. Would baking them be an option?
ReplyDeleteThe point of eating raw is getting more of the vitamins that get killed in the heating process. But yeah, you could bake these. Sure would be a LOT easier!!!
DeleteThank you for the great idea, Cheryl! The flax wraps turned out very tasty. I used organic gluten free golden flax seeds , but still had to spend an hour to sort out all bad rotten seeds. Is there any American brand of flax seed you wold recommend for a better quality? Thanks again. Valentyna.
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