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Friday, January 20, 2012

Wheat Belly and the Flaxseed Wraps

As I mentioned before, I LOVE Dr. William Davis's new book Wheat Belly: Lose the Wheat, Lose the Belly. I have been grain-free for 4 months now! In fact one of my New Year's Resolutions is to be grain-free for a year. I was set to just do it for 2 months, but honestly at the end of that I didn't feel like adding grain back and had already been through the hardest part. So why not keep it up? (More on the 12 month challenge and how my Sister accepted it later! I'm too excited and don't want to jinx it..)

I really recommend picking up Wheat Belly, either from Amazon or your library (like I did, so more on that below). I made dozens of notes on little scraps of paper, and immediately wished I had my own copy. The first half the book really spoke to me and my food addictions, the second half I didn't enjoy quite as much. And I don't agree with 100% of what he says. I was very disappointed to see Dr. Davis allows Sucralose/Splenda (along with Stevia), basically as a sacrifice for the low sugar requirements. Boo, hiss. But I'm not adding that crap back. Aside from that, The Wheat Belly is a great companion guide to Jorge's Belly Fat Cure Fast Track, and even a little more flexible. Whether you are grain-free all the time, or just for the evening meal, it's a good read.

One recipe I really liked in the book were the Flaxseed Wraps. I changed the recipe a bit (just like Jeri over at Just Me and the BFC did) to get it just right for me. Thankfully, I but a huge bag of ground flaxseed from Costco and the Vegan Husband uses it all the time.

Here is my version of the Flax Wrap (8 grams carbohydrates, 0 grams sugar, 6 gram fiber for 0/1 S/C Value):
Ingredients:
1 Egg
2 Tbs Water (more water will make it thinner)
3 Tbs Ground Flaxseed
pinch salt
1/2 tsp Baking powder
1Tbs melted Coconut Oil


How To:
Mix it all together. I made it just like a pancake/crepe in a skillet on the stovetop. You flip it when the bubbles form. The photo is the entire recipe, with a handful of blueberries and my coffee with cream and coconut oil. Very filling. The day before I topped them with Cream Cheese.

Depending on whether you want something sweeter or savory you could add: cinnamon, nutmeg and even stevia OR garlic powder and italian spices. I used them like pancakes/crepes and didn't add any of that stuff, but they could be used as Naan, a tortilla or flatbread. This last photo I used them as soft taco shells and they were pure perfection! I actually like these better than the coconut flour pancakes and crepes! Ground flax seed is a little easier to find and less expensive too. I get this giant bag at Costco for less than $7.

Here is a link to figure out how to checkout Kindle Books from your own local library though Amazon HERE. I've been doing it and love it! You don't need an actual Kindle, any iPod, iPad or Android phone or tablet with the Kindle App will do.

32 comments:

  1. Those look great! I'm all for anything that replaces regular bread items. I can buy brown rice flour tortillas, but not only are the carbs much higher, they don't work great as a wrap. They work great used for quesadillas, but...

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    1. I use the brown rice flour tortillas from Trader Joes to make pizza. It gets really crispy in the pan and holds up to the toppings I add.

      Kim

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    2. I used Dr. Davis' flax seed tortilla recipe from his book -- very tasty, but they fell apart. I was hoping someone might have experimented with another version. I'm trying your recipe!

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  2. Amber, the flaxseed wraps sound great. I am hoping to get some time soon to make some of these things. I am out of coconut bread and it always helped me to curb those sweet cravings with a cup of tea in the afternoon. I saw Wheat Belly the other day at the bookstore. I don't go the the bookstore much since I have the kindle, but my niece wanted to go in. I was wondering if I should order it for the kindle, or is it the kind of book that you need to make notations and write in. Thanks for the link to check out books from the library. I will try that for sure. Sending you big wheat free hugs!!!

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  3. I have made flaxseed bread before, but don't think I've tried it as a wrap or as a pancake. THanks for the reminder! I am out of coconut flour, and trying out other things right now. I have been using chickpeas, but I do have flaxseed so maybe I'll try that this weekend. Have a great one!

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  4. Looks great and so many uses! I can't wait to try it. Thanks for sharing Amber.

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  5. Sounds great I will try them definitely. :-)

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  6. Apparently lots of ppl are having trouble posting comments :( My only advice is to use Google's Chrome browser. I updated the post for the S/C Value as requested by Ester (via email). I think you all will really like these! New favs for sure!

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  7. I have the wheat belly book but have not had a chance to read it yet. I know I need to since my doctor is really pushing the gluten free/wheat free thing. Thanks for sharing the recipe looks good.

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  8. Those flaxseed wrap pics are inspiring - I've had the book (and the kindle version for when I loan out the book) since September and still haven't tried them - now I will! I began BFC 2 years ago this month and then last Sept. incorporated what I'd read in Wheat Belly as it rang so true for me in too many ways, lol. I'd been playing w/the same numbers through the summer and once I omitted grains, weight loss began again. I'm down 110lbs total (22 with WB) and am probably pretty close to being done losing. I will remain grain free forever though :) Tks for all of your inspiring posts Amber!

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  9. Amber love the post!! I agree love the book some parts resonated with me others I disregarded I will try this as a wrap. I have been missing my grilled vegie wrap with feta!!!!

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  10. Can't wait to try these and read the book! :)

    -Susie (fitsandgiggles)

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  11. Try them-they're great. I like them so much better than the coconut flour 'pancakes' Thanks for the shout out Amber...

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  12. I had them this evening as a pancake with PB&J on top. Tastes great. I like them better than the coconut pancakes as well. Maybe it's the texture?

    Kim

    p.s. I too had problems posting comments (couldn't even read the comments - got a frozen blank page) using Explorer, but the Firefox browser seems to be working fine for me.

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  13. I made a batch today and really liked them. Thank you for sharing!
    Andrea

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  14. Ordered the WB from the library and going to make the wraps today at lunch. Been doing the FT on BC for two weeks and feel great. A little afraid to add anything grain or gain like back into my diet so this will be a great start. Thank you for all the recipies and your posts!

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  15. Tasty! I had milled flax, not ground but used it anyway and did not have any coconut oil so I used butter. Made a big enough one that I ate it as a little sandwich with deli meat and cream cheese with a salad!
    Thank you for the recipe, I think I am going to double it and try it in a cast iron skillet in the oven to go with our evening meal.

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  16. I made these yesterday morning, I doubled the recipe and they were very tasty. I needed to add extra water as mine seemed quite thick. I spread a little Nature's Hollow blueberry jam and whipped cream. What a nice change from eating eggs. I'll have to try them as a wrap soon.
    Thanks!

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  17. I just made this recipe tonight and it's amazing! We were having tacos and this was my "shell", it was just perfect.

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  18. I tried this, but they were a little too "eggy" for pancakes.
    should i perhaps try adding cinnamon and sugar and maybe some cocoa powder to the mix? mmm,. ill try them again tomorrow morning! thanks for the recipe!

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    1. There is only one egg, so it can't really get less "eggy" lol! Don't add sugar, though she did suggest several spices and alternatives below the recipe. I added cinnamon.

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  19. Hi can you tell me if there is a difference between milled flax seed and ground,I brought the milled flax seed and made Jorge muffin it was great just wondering are they the same thanks

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    1. Delynn, that is a great question! Flaxseed can go rancid quickly. So regular ground flax (store bought or home ground) should used immediately or stored in the freezer. Milling involves a process that removes part of the hull and will supposedly keep much longer. I use Cold Milled myself, purchased in bulk at Costco.

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  20. Have you ever made a large quantity of this bread? I add steiva, cinnamon and cranraisins for a breakfast treat. And I top with peaches or blueberries like a pancake. I'd like to quadruple the recipe for pancakes for the family.

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  21. Love this recipe thank you souch I eat one every morning with cinnamon and cream cheese rolled up or another with blueberries splenda and cinnamon wonderful makes my wheat belly diet much more enjoyable.

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  22. Love this. It's so versatile. It can be paired with fruits, meat or with some nut butter. I have a similar pancake recipe I would love to share.
    I mash a small banana and mix with 2 heaping tbsp of flax, an egg and some cinnamon (about 1/2tsp). Sometimes I add a little maca root. I add some blueberries and fry on low in coconut oil until both sides have lightly browned.
    Sooooo good!! and soooo filling!

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  23. Please check out my post about the problems with flax. Wheat is bad, but flax is not a good substitute. http://carbwars.blogspot.com/2013/02/wheat-belly-cookbook-review-is-flax-new_3.html

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  24. Is this recipe one serving? Thanks!

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  25. I love his book and the recipes are simple and delicious. I came across another great website, www.detoxinista.com. Excellent, simple recipes as well. Enjoy

    On week 3 of wheat free

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  26. This was great! If someone is looking for a lower calorie version I subbed the tablespoon of coconut oil (120 calories) with a tablespoon of canned pumpkin puree (7 calories). It didn’t make it taste like pumpkin and it held together amazingly!! I did put a very small amount of olive oil in the pie pan before I poured the batter to prevent sticking. Seriously easiest and tastiest wrap I’ve had. Even my non gf boyfriend approved. Oh yeah and I used the pie pan/microwave version from the original recipe (with just 1tbs water) and it took about 4 mins. My microwave always takes longer. Will try in the skillet next time but this was so easy.

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  27. This was great! If someone is looking for a lower calorie version I subbed the tablespoon of coconut oil (120 calories) with a tablespoon of canned pumpkin puree (7 calories). It didn’t make it taste like pumpkin and it held together amazingly!! I did put a very small amount of olive oil in the pie pan before I poured the batter to prevent sticking. Seriously easiest and tastiest wrap I’ve had. Even my non gf boyfriend approved. Oh yeah and I used the pie pan/microwave version from the original recipe (with just 1tbs water) and it took about 4 mins. My microwave always takes longer. Will try in the skillet next time but this was so easy.

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