Prep 5 mins
Cook 5 mins
From William Davis, MD’s book, Wheat Belly Cookbook. He says, “These simple tortillas provide the starting place for endless variations: Mexican tortillas filled with sautéed poblano chile peppers and bell peppers, Cheddar cheese, sour cream, and salsa; Asian wraps with chicken, scallions, shredded fresh ginger, and hoisin sauce or Asian dipping sauce; and Mediterranean wraps filled with spinach, sliced olives and avocado, and feta cheese, drizzled with olive oil…. Tortillas and wraps are, of course, portable and are therefore useful to pack for lunches.” Per serving: 205 calories, 11 g protein, 10 g carbohydrates, 16 g total fat, 1 g saturated fat, 9 g fiber, 136 mg sodium.
- 1 cup golden flax seed, ground
- 4 tablespoons almond meal or 4 tablespoons almond flour
- 1⁄4 teaspoon fine sea salt
- 2 eggs
- Preheat oven to 375°F.
- Prepare a large baking sheet by lining with parchment paper.
- Add flaxseeds, almond meal/flour, and salt to a medium bowl and whisk together. Whisk in the eggs just until combined. Divide the dough into 4 equal balls.
- Using 2 pieces of parchment paper, roll each ball between pieces until 6” round. Place on the prepared baking sheet.
- Bake for 5 minutes, or until golden.
This recipe when done as it is written, makes a dry, unflexible tortilla. After the first one, and discovering this, I quickly rolled the next 3 balls in coconut oil. They came out more flexible, but not as much as I was hoping for. I am new at making tortilla's, and I was disappointed in this recipe's directions and taste. I love the Wheat Belly books, and I have converted my family to being gluten free after reading the book. I have been looking for a replacement tortilla for my husband, and I will continue to look after this attempt. Maybe I could find one that gives an oil as an ingredient, and give this one a try again, adding the correct amount of oil to it to make it more flexible.