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Build Your Own Flaxseed Tacos

This morning I made a celebratory graduation brunch for my bff and former roommate Rebeca, her parents, my mom, and I! It was super tasty and so fun to all catch up! I made flaxseed tortillas (inspired by my friend Maddie aka Pescatarian Pisces), so we could have “build your own breakfast tacos”! They have a nutty flavor and texture and were great with the taco fixings.


Flaxseed Tortilla Recipe:


2 parts milled flax seed to 1 part water

Salt and other desired seasonings to taste (I used harissa and a slight dash of dried mint)


1. Mix the flax seed and water and simmer on the stove at low heat until it sticks together. If the dough is not sticky enough and falls apart, you may need less water.

2. Let cool then take out a large spoonful of dough (the size will depend on how large you make the tortillas - see my photos to see how large mine were).

Note: It will be somewhat sticky, but should hold together and you should be able to hold it without it completely sticking to your hand. It may take a few tries to find the right consistency, so add slightly more or less water as needed - I found that 2:1 flax to water was a good ratio!

3. Roll the dough into a ball and place it between two pieces of parchment paper.

4. Flatten or roll the dough out into desired thickness (I made mine a bit thicker than a corn tortilla) - I didn’t have a rolling pin, so I took a small cutting board and pressed down to flatten then moved it in circular motions, as demonstrated in this video:

It worked very well to roll out the tortillas!

5. Heat a skillet with oil. Add the tortilla and cook on both sides until slightly crispy. They didn’t take very long to cook.

Let cool and add your taco fixings: I made scrambled eggs, scallops and shrimp cooked with lemon and butter and seasoned with thyme, and also had tomatoes, spinach, and avocado for toppings.

Taco toppings and a view!


I also made a berry hazelnut baked oat dish! The nuts and coconut are optional, but add a nice crunch! I prepared this last night and baked it in the morning, which made the oats absorb more liquid and thicken. If you are baking it right away, you may need to add more oats or some coconut flour so the mixture isn’t too runny.

Here’s how to make it:



2 cups oats

1 tsp cinnamon

1 tsp baking powder

¼ tsp salt

Dash of: nutmeg, cardamom, allspice (optional)


2 eggs

About 1.5 cups milk

2 tbsp melted and cooled coconut oil (or butter)

⅓ cup maple syrup


2 - 2 ½ cups mixed berries (I used a frozen mix from Target)

¼ cup hazelnuts

¼ cup shredded coconut


  1. Preheat your oven to 375 F and lightly grease a baking dish (I used a 9x9 in pan).

  2. Mix the dry ingredients together in a bowl.

  3. In a separate bowl, whisk the wet ingredients together.

  4. Add the wet to the dry ingredients and mix well.

  5. Mix in about the mixed berries, hazelnuts, and shredded coconut.

  6. Pour the mixture into the baking dish and bake for 45-50 minutes or until the edges are golden brown and a fork stuck into the center comes out fairly clean.

  7. Let cool, then enjoy!


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