Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)

Links to purchase other products via Amazon
Ground Raw Sunflower Seeds (https://amzn.to/3IY6jOh)
Whole Psyllium Husks (https://amzn.to/3uH6rO2)
Apple Cider Vinegar (https://amzn.to/3ETaOZZ)

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In October 2019, I published 3 Keto Vegan Wrap videos using coconut flour, almond flour and golden flaxseeds (see link to videos below);

Coconut flour wrap =    • HOW TO MAKE THE BEST KETO VEGAN WRAP ...  
Almond flour wrap =    • HOW TO MAKE THE BEST KETO VEGAN WRAP ...  
Golden flaxseed wrap =    • HOW TO MAKE THE BEST KETO VEGAN WRAP ...  

The vegan coconut flour wrap became the most popular. It is also my personal favorite - soft, flavorful, cheap, healthy and it can absorb whatever gravy you dip it into.

Today, I am showing you that ground sunflower seed is also an excellent choice for making keto vegan wraps. It's soft, pliable and flavorful. However, if you find that the sunflower seed flavor is too strong, you can simply add some spices or herbs to mask it. I find that after adding dressings and fillings, the taste is quite pleasant. But if you love sunflower seeds then you will not have any problem at all.

Sunflower seed is cheap and healthy. However, it contains chlorophyll so it can react with baking soda or powder by turning green once the baked goods are cooled down. This reaction can be neutralized by adding apple cider vinegar. I found that the most effective apple cider vinegar is Organic Bragg with "the mother". If you find that your baked goods still turned green with apple cider vinegar, try switching to this brand. Other brand may work too if it is organic with "the mother".

I have actually tried the wrap without baking powder and apple cider vinegar. It works too except that the color is darker, and texture is stiffer. By adding the baking powder and apple cider vinegar, the color is lighter, and texture is softer so it's easier to wrap. But the choice is yours - you can use either recipe.

This recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total servings = 6]
NUTRITION INFO PER SERVING
Total Carb = 4.3 g
Dietary Fiber = 3.1 g
Net Carb = 1.2 g
Calories = 72
Total Fat = 6.2 g
Protein = 1.8 g

DRY INGREDIENTS
Ground Raw Sunflower Seeds = 150 g / 1 1/4 cups
Whole Psyllium Husks = 18 g / 2 tbsp (Ground until half its original volume then weigh it. If using pre ground psyllium powder, start with 1 tsp and add a little gradually just until you can shape the dough)
Baking Powder = 1/2 tsp
Salt = 1/2 tsp

WET INGREDIENTS
Coconut or Olive Oil = 15 ml / 1 tbsp
Apple Cider Vinegar = 15 ml / 1 tbsp (This is an important ingredient as the acid helps to neutralize the color change reaction)
Hot or Boiling water = 120 ml / 1/2 cup

NOTE:
You can choose to omit baking powder and apple cider vinegar except that the wraps will be darker in color and texture is stiffer.

DIRECTIONS
1. Mix all dry ingredients in a bowl with a spatula until well combined.
2. Add the wet ingredients and mix until a dough is formed.
3. Knead the dough for a while then shape into a ball. Wet your hands as the dough is sticky.
4. Place dough between two parchment papers then roll into a thin layer.
5. Use a lid or anything round to cut the dough into a nice circle. The size would depend on your preference. In the video, I cut it into a 6" round shape. Then remove excess dough and reuse until all the dough is used up.
6. This recipe makes about 5 to 6 wraps (6 inch).
7. Brush some cooking oil onto a non-stick pan before starting. Subsequently, you don't need to add more oil if you're using a non-stick pan. Cook over low to medium heat for about 1 to 2 minutes each side. Remove and repeat the process until all the wraps are done.
8. The wraps can be refrigerated up to a week and frozen for months. Just re-heat on the pan.