One-Ingredient Flax Tortilla
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To be honest, I'm not entirely sure if I should call this a recipe because it's just flax seeds and water (and a bit of salt).
But before I tell you about these tortillas, I'll start by saying:
No! There is no problem with cooking flax seeds.
The fatty acids in flax are stable and do not oxidize quickly during the roasting process.
You can roast and bake flax seeds without worrying about them spoiling or their fatty acids oxidizing.
It's not an issue at all.
When is it a problem?
- During long cooking and/or high heat, such as prolonged frying (which is true for all fatty acids, by the way).
- If the flax seeds are rancid and smell bad: it's possible they aren't fresh and have spoiled.
- Heating flaxseed oil, which is unstable, so cooking with it is not recommended.
The significant advantage is the high concentration of alpha-linolenic acid (ALA), an essential omega-3 fatty acid responsible for proper cell function.
Now that we've cleared that up, let's move on to the tortillas.
As mentioned, this simple recipe is great fun because it produces soft, fluffy tortillas that are easy to roll up.
The resulting flavor is very delicate and characteristic of flax (well, it is flax, right?), which in my opinion, pairs wonderfully with crunchy vegetables.
There are 2 types of flax seeds:
One is light-colored/amber seeds.
The second is dark/brown seeds.
There is no nutritional difference between them, and the recipe will work great with both. (I used the dark ones for this recipe).
Want another flax recipe? How about crackers?
If you want to freeze them, you can freeze the dough and thaw it for an hour or two on the counter, or even freeze the tortillas after roasting. It's up to you.
Nutritional Values:
One flax tortilla out of 6, weighing 50g, contains:
- 112 calories
- 4g protein
- 6g carbohydrates
- 8g fat (of which 1g is saturated fat)
- 5g fiber
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Flax Tortillas
Ingredients
- 1 cup flax seeds 115g
- 1 cup boiling water
- 1 pinch salt
Instructions
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In a blender, grind the flax seeds well into a meal/flour.
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You can also grind the flax in a spice grinder.
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Transfer the ground flax flour to a saucepan and add a bit of salt.
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Pour one cup of boiling water into the pan.
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Using a wooden spoon, mix the flax and water until a uniform paste is formed.
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Cook for 2-3 minutes over low heat until the mixture comes together into a cohesive dough ball.
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Remove from heat and set aside for about 10 minutes until the dough cools.
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Divide the dough into 6 equal pieces.
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Roll each piece by hand into an even ball.
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Roll out each ball with a rolling pin between two sheets of parchment paper.
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To get a perfectly round tortilla, place an upside-down bowl on top of the flattened dough.
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Trace around the edge of the bowl with a knife and cut.
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Remove the excess dough by hand.
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Transfer to a non-stick pan and toast over low heat for about 2 minutes on each side.
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To keep the tortilla flexible, make sure not to over-toast it.
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Place the tortilla on a plate, add sprouts, cucumber, carrot, tofu, and tahini, and roll it up.
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Cut the tortilla in half and serve.
