Vegan/keto(?)/paleo wraps challenge!
I’ve made the red lentil wraps on Twitch before, with surprisingly good results. It’s not what I would consider keto because of the relatively high starch content, but some people can get away with 50-100 net grams of carbs per day.
The flaxmeal is very promising and very keto – this is the first time I’m making them – how exciting!
Edit – the flaxmeal wraps are tricky to make, but once you get a feel for how these cook up, it’s not too bad.
Red Lentil Wrap
Ingredients
- 1 cup Red Lentils
- 2 cup water
- 1/4 tsp each salt & pepper
Instructions
- Rinse the lentils under running water to clean them.
- Soak the lentils in water for at least 4 hours, 12 is better.
- Blend on high until creamy.
- Preheat a nonstick pan to medium-high.
- Pour around 3 tablespoons into the pan, spread it around into a circle using a silicone spatula.
- Cook until bubbles pop in the batter, similar to pancakes ( approx 2-3 minutes )
- Flip, cook on the other side until desired doneness ( approx 1-2 minutes )
Notes
- I've read that you can skip the overnight soaking step and just pulverize the dry lentils into flour in your blender, but it needs to be fairly powerful. After that, whisk in 1.25 cups of water, optional salt&pepper and other flavourings, let it sit for 5 minutes, and cook like the regular one.
I might even try this on the live stream. - I've tried cooking these in a stainless steel pan, with varying amounts of oil, with and without parchment paper, and other than frying in at least 1/4" of oil, all end in disaster. Use a non-stick pan for these if you want any flexibility in the wraps.
Flaxmeal wrap
Ingredients
- 1 cup flaxseed meal (108g / 3.8 ounces by weight) golden tastes better than
- 2/3 cup hot water (160 ml)
- 1/2 tsp salt
Instructions
- Add water into a medium-size saucepan and bring it to a boil.
- Add the salt and flaxseed meal. Turn the heat off and stir immediately with a silicone spatula, until the water is fully absorbed.
- After 2-3 minutes of stirring, the flaxseed meal will form a dough and release from the saucepan.
- Remove the dough from the saucepan and place it on a non-stick surface (I like to use a silicone mat or a piece of parchment paper), When cool to touch, separate the dough into 4 balls
- Sandwich a ball between 2 pieces of parchment paper, then roll out to around 1/4" thick, and this will be around 8" (21 cm) in diameter.
- Use scissors and cut the excess parchment paper.
- Cook in a pre-heated non-stick (or well-seasoned cast iron/stainless steel/ carbon steel) pan on medium heat. 60-90 seconds, flip and cook another 30 seconds. Keep cooking and flipping every 30 seconds until the paper easily peels off from the wraps. The wraps need to be dry, but still flexible.
Notes
- You can grind your own whole flaxseeds, and just measure by weight. You want this to be a fine flour, not coarsely-ground.
- I'll try making tortillas with these by cutting these into triangles, and deep frying or dusting with flavouring and baking them.
Stay tuned for the update! - If you have a hard time with the thickness, the wraps should be the same thickness as 3 quarters (coins).
- Once the bottom starts to cook, it will release from the parchment paper. This method works especially well when deep-frying, and this technique is used for a lot of fried finger food that starts off very sticky.
- This is a bit tricky, but after a few attempts, you should have a feel for how thick to roll these out, and the cooking times.