Good bread is one of the most fundamentally satisfying foods. But if gluten isn’t your thing, or the idea of trying to bake up a warm, delicious loaf on your own feels too daunting, then this gluten-free plantain flatbread might be just the solution.
Simply whip up the plantains with a couple of other ingredients, bake for 15 minutes, and this flour-free bread is ready to be slathered with the toppings of your choice.
Naturally gluten-free,
plantains are a starchy vegetable rich in potassium, vitamin B6, and vitamin C. With the
shorter, darker days upon us it doesn’t hurt to have more vibrant nutrients in our diets. Vitamin C in particular is needed to produce serotonin--the happiness neurotransmitter, which plays a critical role in a number of systems in the body, including the nervous system, the immune system, and the digestive system.
So along with the citrus and leafy greens, eat more bread!
Paleo Plantain Bread
Notes: You can use a darker (browner) plantain to make a
sweeter bread. If you’re opting for this slightly sweeter twist, use melted coconut oil instead of olive oil and cut back to ¼ tsp salt.
2 large yellow plantains
¼ cup olive oil
2 eggs
½ tsp sea salt
Method
1. Preheat the oven to 350°F and line a 9x13” pan with parchment paper.
2. Put all of the ingredients into
your Blendtec (or other high-powered blender) and process on the Sauces/Dips/Dressings/Batters button 1 or 2 times until completely smooth.
3. Pour the batter into the pan and spread it out evenly. Bake for 15-20 minutes, or until cooked through.
4. Cool, cut into pieces, and top with the toppings of your choice. We love avocado with a little cracked pepper and flaky sea salt.
