高纖亞麻籽什菜卷

材料： （5 片）
亞麻籽粉160g
熱水2/3量杯
鹽1/2茶匙
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餡料：
生菜 5 塊
甘荀絲20克
芽菜15克
黃色燈籠椒10克
有機腰果醬（每塊抹1茶匙）

Ingredients:
160g Flaxseed powder
2/3 cup hot water
1/2 tsp salt
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Ingredients for Wrapping:
5 pieces lettuce
20 g carrot slices
15 g sprouts
10 g yellow bell-pepper
Appropriate amount Organic Cashew Nut Butter (spread 1 tsp of wrap)

做法：
1. 煲滾熱水，加入鹽後立即放進亞麻籽粉
2. 熄火搞勻後待十分鐘，讓亞麻籽粉吸收水份
3. 形成亞麻籽團後可分成五份
4. 每份用牛油紙相隔，滾開成一圓形
5. 用慢火煎至兩面皆熟但仍然軟身，約需一分鐘
6. 煎好後放一會後搽上腰果醬，放生菜，甘荀絲，黃燈籠椒，最後放發芽菜，包起，黏上亞麻籽皮旁的腰果醬，就可避免散開

温馨提示：
1. 如果亞麻籽團太濕，可加少許亞麻籽粉或高筋麵粉。
2. 煎好的亞麻籽皮可存放雪櫃3-4曰，食用前包入餡料，即食或者焗一至兩分鐘; 如果 存放冰箱，可保存一個月。
3. 建議使用不粘底鍋煎。

Directions:
1. Boil water of a saucepan and add salt until hot, then pour in all flaxseed powder.
2. Turn off heat and mix immediately. Wait for about 10 minutes, let the flaxseed dough fully absorb water.
3. Divide the flaxseed dough into 5 balls.
4. Roll the flaxseed dough to round size. Use butter paper in between for easier rolling.
5. Then pan-fried flaxseed paper on low heat for about 1 minute, keep it dry but soft. Do not overcooked.
6. Let the cooked flaxseed paper stay for a while. Then spread some cashew nut butter first, put in lettuce, carrot, bell-pepper, lastly sprouts. Wrap up and dip some cashew nut butter at end of paper to prevent leaking.
Tips:
1. If the flaxseed dough is too wet, suggest to add some flaxseed powder or bread flour.
2. Well-cooked flaxseed paper can keep in fridge for 3-4 days, wrap your flavored ingredients, serve cold or hot. The flaxseed paper can be kept for 1 month if you put in the freezer.
3. Highly recommend to use non-stick saucepan

卡路里

kcal

蛋白質

Protein

脂肪

Fat

碳水化合物

Carb.

纖維

Fiber

全個

Whole portion

1004

28.7

71.7

58.1

49.6

每件

Per piece

200

6

14

12

10