150g golden linseeds
1 heaped tsp Himalayan sea salt
150g chia seeds
100g raw beetroot, peeled and roughly chopped
2 tsp apple cider vinegar
10g olive oil
180g boiling water
Method:
1. Place linseeds, chia seeds and salt into mixing bowl and grind for 10 secs/speed 10. Scrape down the sides of the bowl.
2. Add beetroot and chop 5 secs/speed 10.
3. Add remaining ingredients and mix for 10 secs/speed 5.
4. Add more water if too stiff or some flax meal if too sticky, then roll the mixture out between two sheets of baking paper until 1 mm thick. Trace around TM lid with a small knife to cut out round wraps.
5. Heat a non-stick fry-pan to medium temperature then fry each wrap until slightly golden by cooking for about 30 to 40 seconds on each side.
6. Cool completely then serve or put them in a zip-lock bag with a piece of baking paper in between each one and freeze until needed. To defrost sit on the bench for 5 to 10 minutes on a piece of paper towel to soak up any moisture then use as desired or warm through in a pan again if you wish.