Buckwheat wraps with chia seeds


As I mentioned in my last recipe post I have been fine-tuning my wrap recipe and today I did it!
Besides being gluten-free, dairy-free and egg-free, it was tasty, firm and moist. The basic ingredients are buckwheat flour, water, salt and chia seeds.

Chia seeds? What are they?

Well, according to Wiki: “Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala”. They sure are worth knowing about and Jess Ainscough wrote this informative article on 13 nutritional benefits they contain. Besides this chia seed spiel, her website The Wellness Warrior is a website worth discovering, as Jess is a very inspiring soul. She chose to beat her cancer by living a super healthy lifestyle and following the Gerson Therapy. I admire her courage and consciousness.

Chia seeds

Wraps (makes 3 small wraps)

Buckwheat flour, 1 glass as shown on picture = about 75 gr
1 1/2 glass as shown on picture = about 225 ml
Chia seeds,
1 tablespoon
ground, 1/4 tsp
to taste
to taste
freshly picked. Use as much as you like
Coconut cream/oil, 1/2 tsp per wrap to fry in

Mix all ingredients and allow to sit for about ten minutes. Then fry in the coconut oil on both sides for a few minutes. The batter is quite thick when pooring into the pan, I found, but does spread out quite easily.


Cucumber, a handful finely chopped
Tomato, 1/2 finely chopped
Capers, 1 tbs
Sun-dried tomatoes, 3 pieces, chopped
Olive oil, a dash
Black olives, 1 tbs
Pinenuts, 1 tbs
Tamari strong, a dash

Combine all dry ingredients and then slowly add water while stirring. Just like making a pancake dough. Allow the chia seeds to soak for 5 to 10 minutes before frying the pancake. Use any fresh herbs if you don’t have chives. Fry in coconut cream/oil, just like you would fry a pancake, wrap or arepa. Coconut oil is a saturated fat, which is great for cooking as it can withstand high temperatures without turning toxic like other oils.

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