Since hubby has been home, bless his heart, he has had a hard time changing to this lifestyle. There are so many foods that he has eaten and been taught to cook for the Navy, that now he can’t use. I can only imagine, it’s driving him crazy!

But recently, in my search for a sweet craving, we discovered different “flours” to use in our baking. So far we have made ginger snap cookies and a chocolate chip cookie to die for! These are recipes I am still perfecting, and will come soon! These “Flours” are anything but – they are ground meal of _______ (fill in with a type of nut). Almond meal/flour is by far my favorite! These have the distinct almond taste, but with the addition of a litle sweetener, eggs and vanilla, you can create some pretty amazing products! The other is flaxseed, which is a wonder grain in my opinion. One of the only grains I eat any more, it packs a TON of dietary fiber in the carbs it does have and according to the package, is a great substitute for eggs. While I love my eggs, and can’t seem to get enough of them these days, I cannot replace flaxseed for a good fried egg in the morning. But what we have discovered is the addition of eggs TO flaxseed yields an amazing product called: a flaxseed wrap. Hubby is enamored with these little things, so much so that I make a whole batch every week for him to take to work. He’s said if he had these at the beginning, it would have been an easier transition.  It satisfies the need/addiction (how ever you want to look at it ;)) of wheat, but gives you so much more than wheat will ever provide.

Find this recipes for your use and pleasure. And for those just starting out on this, I hope it makes your transition just a little easier 😉

 

Flaxseed wrap

3 tablespoons of flaxseed
1/4 teaspoon of baking powder
1/4 teaspoon of onion powder
1/4 teaspoon of paprika
pinch of sea of celery salt
1 tablespoon of oil (it calls for coconut, but olive works just find),plus some to coat the pie pan
1 tablespoon of water
1 large egg

Mix together dry ingredients in a small bowl. Stir in 1 tablespoon of oil. Beat egg and 1 table spoon of water in a separate bowl, then add to flaxseed mixture.

Grease a microwave safe pie pan with oil. Pour batter (about the consistency of thick pancakes) evenly over the bottom. Microwave on high for 2 to 3 minutes until cooked. Let cool for about 5 minutes.

To remove, life edge with spatula. If it sticks, use a pancake turner to gently loosen from the pan. Flip wrap over and top with desired ingredients.

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