no nasties

Easy Peasy Wraps

When we transitioned to a completely wholefood way of life, I was pretty much making EVERYTHING from scratch which was obviously time consuming and felt like I was in the kitchen ALL.OF.THE.TIME…scrap that, it didn’t feel like it, I WAS!!

I started looking to see what I could cull from my list of things to make, one of which was wraps. So the search began. How hard could it be I though? VERY HARD….

 OH EM GEE…the ingredients list was horrendous, even the so called healthy ones.

Even when I did try some of “healthier” ones out on the family for convenience, they did not enjoy them and preferred the ones I made.

Alas, wraps stayed on my list of things to make. What is the big deal I thought? It takes me 15-20 minutes start to finish (if I’m not resting the dough, time permitting). They taste good, versatile, pliable and freeze amazingly.

 Here is my tried and tested recipe that I have been using now close to 6 years and it is very forgiving.



  • 3 cups of flour of choice ( I alternate between my Gluten Free flour and Spelt Flour)

  • 1/3 cup of olive oil

  • 2/3 cup of plain greek yoghurt (check the label to ensure there is nothing extra added)

  • 1 tsp of salt

  • ½-1 cup of water, depending on texture…I usually use just over ½ cup


  • Mix all the ingredients together until the dough is formed

  • Rest 30 min  - 4 hours (time permitting, I don’t always rest. This makes the dough easier to digest, specially if using a gluten based flour)

  • Break into small balls, I usually get 10-12

  • Roll out thinly on a floured surface

  • Warm up a pan on medium heat

  • Dry fry until bubbles form, then flip onto the other for another 10 sec or so

  • Repeat.


They are ready to use and freeze amazingly.

Once cooled down, place parchment paper in between slices and freeze in a suitable container or freezer bag.

When ready to use, just allow 5 min for them thaw.



Herb, Olive & Cheese Muffin

Gluten Free, Refined Sugar Free, Nut free

As my little man prefers savoury, I'm constantly having to come up with new types of muffins.These are great for the lunchbox and is so easy to make. I’ve tried making this with adding chopped bacon or ham (preservative free of course), but this is how he prefers it. No reason why you couldn’t add half a cup of chopped meat protein.


  • 1 ½ cups of Gluten free flour, could use normal or spelt flour

  • 1 cup of grated cheese

  • 2 eggs

  • 2-3 sprigs of spring onion finely chopped

  • 5-10 olives finely chopped

  • 1 tsp of mixed herbs

  • ¾ cup of milk of choice

  • 1 tbs nutritional flakes for added nutrition (optional)

Egg Variation:

I have successfully made these with 1 egg and 1 chia egg (1tbs of chia seeds to 3 tbs of water) with little change to the end result. If doing it this way, I'll also add 1 tsp of baking powder (aluminum free)


  • Preheat oven to 180 degrees centigrade

  • Mix all the ingredients

  • Spoon into muffin trays and bake for 30 minutes or until golden brown

For home I make normal sized muffins, but for school will make them smaller. Apparently eating takes too much time, this way I'm guaranteed he will eat the whole thing. They are served with lashings of butter

These also freeze really well.

Enjoy XX