keto vegan wrap
The vegan coconut flour wrap became the most popular. It is also my personal favorite – soft, flavorful, cheap, healthy and it can absorb whatever gravy you dip it into.Today, I am showing you that ground sunflower seed is also an excellent choice for making keto vegan wraps. It's soft, pliable and flavorful. However, if you find that the sunflower seed flavor is too strong, you can simply add some spices or herbs to mask it. I find that after adding dressings and fillings, the taste is quite pleasant. But if you love sunflower seeds then you will not have any problem at all.Sunflower seed is cheap and healthy. However, it contains chlorophyll so it can react with baking soda or powder by turning green once the baked goods are cooled down. This reaction can be neutralized by adding apple cider vinegar. I found that the most effective apple cider vinegar is Organic Bragg with "the mother". If you find that your baked goods still turned green with apple cider vinegar, try switching to this brand. Other brand may work too if it is organic with "the mother". I have actually tried the wrap without baking powder and apple cider vinegar. It works too except that the color is darker and texture is stiffer. By adding the baking powder and apple cider vinegar, the color is lighter and texter is softer so it's easier to wrap. But the choice is yours – you can use either recipe.Besides savory wraps, you can also add sweetener to make sweet wraps. You can also make tortilla chips with leftover wraps and turn it into pizza base as well. So versatile !
- 150/11/4 g/cups Ground Raw Sunflower Seeds
- 18/2 g/tbsp Whole Psyllium Husks (Ground until half its original volume then weigh)
- 15/1 ml/tbsp coconut or olive oil
- 15/1 ml/tbsp Apple Cider Vinegar (This is an important ingredient as the acid helps to neutralize the color change reaction. It is most effective to use Organic Bragg with "the mother". )
- 120/1/2 ml/cup Hot or Boiling water
- Mix all dry ingredients in a bowl with a spatula until well combined.
- Add the wet ingredients and mix until a dough is formed.
- Knead the dough for a while then shape into a ball. Wet your hands as the dough is sticky.
- Place dough between two parchment papers then roll into a thin layer.
- Use a lid or anything round to cut the dough into a nice circle. The size would depend on your preference. In the video, I cut it into a 6" round shape. Then remove excess dough and reuse until all the dough is used up.
- This recipe makes about 5 to 6 wraps (6 inch).
- rush some cooking oil onto a non-stick pan before starting. Subsequently, you don't need to add more oil if you're using a non-stick pan. Cook over low to medium heat for about 1 to 2 minutes each side. Remove and repeat the process until all the wraps are done.
- The wraps can be refrigerated up to a week and frozen for months. Just re-heat on the pan.
Calories: 72kcalCarbohydrates: 4.3gProtein: 1.8gFat: 6.2gFiber: 3.1g
Tried this recipe?Let us know how it was!