Fabulous Flax – Chia Dough
Years ago I tried Anderson’s flax rolls in Vancouver. I thought the flax roll idea was decent, but the fillings didn’t impress me.
For the past few months, I have been totally grain free eating a keto diet which is basically lower carb than you can possibly imagine, higher fat than you ever dreamed possible and moderate protein.
I really don’t miss bread much, save for the convenience.
Julian Bakery wraps were doing the trick to give me the sandwich roll experience (I figured out how to take them WAY to the NEXT level in the oven….raw they kinds taste like eating a wax roll), but they are super expensive and once you open the wrap they start to dry out and flake apart.
So for a while I thought maybe I would try learning how to make my own coconut wraps at home in a dehydrator, but 
never really got to it as it sounded like a lot of work to figure out the exact temp and timing to keep it a wrap and not a cracker.
Then I remembered the Anderson rolls and thought by now someone must have published a make your own flax rolls at home recipe….I couldn’t find anything….except for this youtube video.
Apparently, her flax roll discovery was a happy accident.
She makes her dough a bit more watery than I do. Usually I get the water just right on the first try and don’t have to let the dough set for an hour….I think that is because I use my hands to mix it. Oh and I use chia because it is more affordable and works exactly the same as flax.
I don’t add any oil and do not need to add oil to my hands as my dough isn’t wet.
Since I use coconut flour to roll it out, mine is gluten free.
What you will need:
1 cup flax seed
water
coconut flour (to roll it out)
How to do it:
- Blend flax into flour
- Add enough water to be able to form a dough with hands (if you accidentally add too much, let it sit for an hour)
- Create into balls and roll out using coconut flour to keep it from sticking.
- Bake or fry in butter!
You can even change the texture by taking out a 1/4 of the flax and using a different flour in the dough to change things up and make it less “flaxy”.
I also like to stir in salt, crushed garlic, fresh herbs and dried spices before I add the water.
Next sprinkle coconut flour on your countertop and also spread it on your rolling pin.
Pull off a piece of dough the size of a golf ball and flatten it best you can into a flat round.
Now roll it in all directions.
Keep flipping and adding coconut flour to the rolling pin and on the counter as much as you need to, to keep it from sticking.
Roll it as thin as you possibly can, otherwise it will taste doughy. The thinner you can get it, the better the texture.
Next bake it for 5 min at 350 F or pan fry it for a few minutes on each side (no need to add a fat, but you also can if you 
want to…but not too much or they will get soggy).
Once you have pre cooked it, now it is ready to use. I have used it to make rolls, as a chapati, quiche, ham roll and pizza…..so far!
Another amazingly awesome thing about flax/chia dough is that it stores well in the fridge simply wrapped up in parchment paper.
Just grab a piece at a time to make a fresh roll for lunch.
The options are endless.
You can make a pizza or a pizza roll. When making pizza make sure to bake the crust for 5 minutes first so that it is firmer (otherwise it will be doughy). If you want slices, make sure to let it cool for 10 minutes before slicing or it will fall apart.
Other ideas for fillings:
Tuna
Egg Salad
Avocado, Tomato and Bacon BLT
Spinach and Cream Cheese
Sauté Veggies and Cheese (make it like pizza first and then roll when cheese it melted)
Roasted root veggies and smoked tofu
or whatever you like to your heart’s content!