This delicious gluten free/grain free flat bread has to be one of the best and easiest I've ever made! Look, I'm not a baker, and making bread is usually a little intimidating for me. In fact, I usually just don't even attempt it at all. However, this recipe is so easy, fast, and fool proof, I could make it every day ( and I might)
. Prep time 5-10 minutes, baking time 15 minutes, and the finished product freezes beautifully. It's made from Plantains, not flour!
|These are plantains, not bananas- They are higher in starch and lower in sugar|
when green you can cook with them, when yellow they become sweet like a banana
The plantains make a delicious gluten free/grain free bread without the use of expensive gluten free flours .( the greener the plantain the less sweet the taste- if you buy them yellow they are sweet and not as suitable for bread unless you want a sweet bread)
I first was introduced to this recipe by my dear friend Laura ( author of the following books: Disaster Blaster: A Kid's Guide to Being Home Alone, The Summerman Time Travel Matchmaking Agency - Book One: Open for Business, and Food No Matter What! Recipes for Perfect Dining in an Imperfect World;) Laura has been experimenting with this recipe for the past few months. She not only excitedly shared the recipe, she physically guided me through the easy step by step process, and in less than 1/2 hour, we were enjoying a fresh batch of this delightful bread. When Laura makes the bread, she cuts it in rectangular slices, and freezes it. The slices are then available whenever she needs a slice for a sandwich or toast.
The recipe is extremely versatile. It can be made vegetarian or vegan and can be seasoned with any kind of spice or seeds. It can be made savory with spices or sweet with the addition of fruit puree, pumpkin puree, etc. So this one basic recipe can yield a variety of different tasting breads. In addition, if you vary the amount of liquid, you can use the same recipe to make bread, crackers, chips, or even a cake like consistency.
What's more I realized the recipe meets kosher for Passover dietary guidelines- it contains no leaven so I CAN MAKE IT and Eat it FOR PASSOVER !! Forget the 7.99 box of gluten free matzoh! This recipe is much tastier, much healthier, and much less expensive than packaged gluten free matzo ( if you can even find it). It doesn't taste like matzo , it tasted better.
It's hard for me to believe that during the 4 years of writing a gluten free blog and 5 years of reading gluten free blogs and magazines, I had never come across a plantain bread recipe before.
Usually, the gluten free bread recipes that I see on Pinterest or the Internet are made with coconut, almond, or rice flours and other hard to find expensive ingredients ; this bread is made with PLANTAINS..an inexpensive vegetable/fruit ? , not a flour .
It's the fastest and easiest flatbread that I have ever made and truthfully the tastiest. I don't know what else to say, except that if you need to eat gluten or grain free, you must try it !!
2 organic green plantain, peeled and sliced ( cut off the ends, scored 4 sides, and peel)
2 eggs ( or substitute 1 tablespoon of ground flax seed and 4 Tablespoon water for each egg)
1/2 tsp salt
1/2 tsp pepper
optional: seasoning or seeds of your choice- sesame seeds, flax seeds, chia seeds, caraway seeds,
spices of your choice- oregano, cumin. or make it plain
Put sliced plantains into the blender and whiz , add the 2 eggs and blend until creamy. (Works great in a Nutribullet! ) Using a spatula, pour the batter onto a parchment covered cookie sheet and spread. Top with seeds if desired I used sesame seeds and some caraway seeds.
Bake in a preheated oven for 15 minutes of 350. Remove and place on a slotted rack. Flip the flatbread over to cool. Slice into rectangles. Enjoy it hot or allow to cool and place in a ziplock bag to freeze.
|score the plantain of 4 sides|
|Peel it and then slice it|
|Put slices and eggs and whiz everything in the blender or nutri bullet|
|Using a spatula , spread evenly onto a parchment covered cookie sheet|
|I put seeds on half and then baked it at 375 degrees|
|You can toast it before eating if you like it crispy, but it's great just the way it is|
There are ways to make this thicker, thinner to use as crackers etc. More to come in future posts