Submitted by: Diana Peery
Prep Time: 10 Minutes
Cook Time: 8 Minutes
These wraps are gluten-free and work well in place of bread in sandwiches and wraps.
Preheat oven to 375ºF.
Mix together flaxseed meal, almond meal, buckwheat flour (or substitute oat flour), protein powder, and sea salt.
In a separate bowl, whisk together olive oil, apple cider vinegar, coconut milk, honey, and warm water.
Beat wet ingredients into dry ingredients vigorously with a mixer or whisk.
Divide batter into two sticky masses. Drop in balls on to a greased baking sheet or silicone baking mat. Press a piece of plastic wrap over dough balls. Flatten rounds with hand, and use a rolling pin over the plastic wrap until dough is 1/8 inch thickness. Peel off plastic wrap and smooth over any bubbles with fingertips. Bake for 8 minutes. Let the two wraps rest on silicone mat until lukewarm to the touch, then carefully run a sharp spatula around the bottom to unstick. Let cool completely and store between sheets of paper towel in a plastic baggie on the counter top.
If you over bake the wraps, there will be dry crispy spots on them. If you under bake them, they will be doughy on the inside. The key is to make sure the dough is spread evenly, with the thickness uniform throughout. It might take a couple of tries because of variations in oven temperatures.