When I first started my paleo diet lifestyle change I was unsure of how I would get by without bread. Experimenting with many different recipes that could make bread like substitutes that are gluten-free and grain-free. With this recipe it can be used for and in many types of meals, like, flatbread, pizza crust, tortilla etc. The different types of flavours you can achieve in this recipe depending on the ripeness of the plantains is astonishing, use a green plantain for a more savoury flavour, and use a yellow well ripe plantain for a very sweet flavour. Now the plantain flavour itself is not over powering in this recipe, however, you can tell that plantains were the base to this bread. After the first time making this plantain paleo bread you will, know more for the next time as to the different seasoning’s you can add to the dough before baking the next time depending on what you are going to use it for.
2 large plantains, peeled and broken into chunks
1 tablespoon olive oil, or more to taste
salt to taste
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Blend plantain, eggs, olive oil, and salt in a food processor until smooth, scraping down sides occasionally.
- Spread plantain mixture into desired shape about 1/2-inch thick onto the prepared baking sheet; sprinkle salt over the top.
- Bake in the preheated oven until bread is lightly browned and holds together, about 15 minutes. Cool on pan for about 5 minutes before slicing with a pizza cutter.
Number of Servings: 6by