Dor’s Favorite Recipe from Wheat Belly: Flax Wraps

Source: Wheat Belly by William Davis, MD


3 tablespoons
ground flax seeds
1⁄4 teaspoon
baking powder
1⁄4 teaspoon
onion powder
1⁄4 teaspoon
1 pinch
sea salt
1 tablespoon
coconut oil (plus a little more to grease plate, melted)
1 tablespoon
large egg


Mix the ground flax seeds, baking powder, onion powder, paprika, and salt in a bowl. Stir in one TBS coconut oil. Beat in the egg and water until blended.

Grease a microwave safe plate or pie pan. Pour in the batter and tilt around to spread evenly. Microwave 2–3 minutes on high, until cooked. Let stand five minutes. It should slide right off.

Flip and top with ingredients such as chili or sliced meats and avocado slices. We filled the wrap with a no-bean chili made of zucchini, onions, peppers, mushrooms and ground turkey, and offered parmesan cheese to those who wanted it.  (Recipe #374)