World's healthiest flax-seed wrap

By Julie Daniluk
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This homemade wrap is the perfect replacement for sandwich bread and works well with almost any filling imaginable. Flaxseeds are an unparalleled source of lignans, which balance the hormones. They are also full of omega-3 essential fatty acids, as well as vitamins and minerals that support detox. Try it with sprouts and a pickled vegetable (ideally fermented) plus your choice of protein. You may eventually want to double the recipe, especially if you own a larger dehydrator, once you realize you can't live without these!

SERVES
6
TOTAL TIME

Ingredients

  • 1 1/2 cups whole flaxseeds* (to make 2 cups ground flaxseeds)
  • 1 1/2 cups filtered water
  • 2 cups grated carrots (use a food processor)
  • 2 tablespoons coconut oil
  • 2 tablespoons organic lemon juice
  • 1 tablespoon dried parsley or cilantro or 1/4 cup fresh, chopped
  • 1 tablespoon onion flakes or 1/4 cup fresh onion, chopped
  • 2 teaspoons Italian seasoning (basil, oregano, rosemary, sage, savory and thyme)
  • 1/2 teaspoons ground turmeric
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon pink rock or gray sea salt

Directions

  1. Using a spice or coffee grinder, grind the flaxseeds. (If you don't have a grinder, use preground seeds.) Mix the ground flaxseeds with the water in a bowl and put aside.
  2. Place the grated carrots in a bowl and switch to the S-blade in your food processor. Add the remainder of the ingredients to the processor, including the flax mixture, occasionally scraping the sides so that everything gets well blended together. At the end, pulse in the carrots to maintain their texture.
  3. Preheat the oven to 150°F or dehydrator to 125°F. Line a few baking sheets or dehydrator trays with parchment paper. With moistened hands, spread 1/2 cup of the mixture as evenly as possible in a circular motion until it's spread as thinly as a tortilla. Repeat with the rest of the mixture. You should end up with six wraps.
  4. Bake in the oven for five to seven hours or dehydrate for five to eight hours, flipping the wraps halfway through to ensure even drying. Avoid doing this overnight. If you go too long without checking, the wraps may lose their pliability and resemble a cracker. There can be a big variation in cooking times because every oven is different.
  5. Let the wraps cool for 20 minutes, then place in a sealed bag to stay moist and soft. Wraps will keep in the fridge, in a sealed bag, for one week; they can also be frozen for up to four months. Try stuffing the wrap with pesto egg salad for a fast protein-filled lunch!

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