1 Servings 8 min Cook
2 Tbsp, whole Flaxseed
1 1/4 Tbsp Sesame Seeds
1 Oz (22 whole kernels) Almonds
1/4 Cup Oat Flour
0 Grams Whey Protein Powder
1/2 Tsp Baking Powder
0 Tsp Salt
1/4 Oz Rice Milk
1/4 Tsp Olive Oil
1/2 Tsp Vinegar
1 Tbsp Heavy Whipping Cream
1/4 Tsp Honey
4 Tbsp Water
1 Tbsp, leaves Basil
Preheat oven to 350 degrees F.
Mix together dry ingredients.
Whisk together wet ingredients in a separate bowl.
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 cookie 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.
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 the make sure the dough is spread evenly, with the thickness uniform throughout.
Let 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 zip-top bag on the countertop.
Use as desired and enjoy!
