Paleo Rosemary Plantain Flatbread

I absolutely love plantains now! Although historically, I didn’t use them a lot because, quite frankly, I wasn’t quite sure how to cook with them.  Turns out, they’re incredibly versatile and can be eaten unripe or ripe, depending on the taste you’re going after.

I made these flatbreads as a quick reheat-able breakfast idea as a side to my usual homemade sauerkraut, protein (I love reheating these grass-fed hot dogs), and tea or cold brew coffee.   I throw the protein and flatbreads into the toaster oven while I get ready and bam, breakfast is ready! Normally, this type of breakfast easily lasts me until lunch and, on the days that are really jam packed, I can get away with eating a snack (like an Epic Bar) to hold me over comfortably until 2 or 3 in the afternoon.  Not bad for a gal who used to have to carry an entire stash of snacks just to make it through a morning!

Sidebar: Sure, reheating food isn’t anyone’s favorite way to eat…but I’m usually incredibly short on time and cooking a big, filling breakfast from scratch just isn’t always happening.   I’ve looked into the alleged nutrient-sucking properties of microwaving and I came away with the impression that microwaves don’t break down nutrients at any faster rate than any other heat source.  So while I prefer the taste and texture of foods that have been reheated in the toaster oven, I will microwave without much worry when I’m really in a rush.

Paleo Rosemary Plantain Flatbread

Ingredients:

  • 3 ripe plantains
  • 2 tablespoons coconut flour
  • 1 teaspoon dried rosemary
  • 1/3 teaspoon salt
  • 2 tablespoons stable cooking fat (butter, ghee, coconut oil, etc), separated

Serving size: 8 flatbreads

Steps:

1. Peel the three plantains and mash them up.  I think a food processor is the easiest and makes this job go super quick but you can use a potato masher or even a fork.

2. Add in the salt and mix.

3. Add in the rosemary and coconut flour and stir until everything is well combined.

4. Place a medium sized pan over medium heat.

5.  Melt 1 tablespoon of stable cooking fat into the frying pan.

6. Drop a heaping tablespoon of the plantain mixture into the frying pan and flatten into a flatbread using a spatula. I made mine 3-4 inches in diameter.  I could do 4 at a time on the frying pan I used but do however many rounds you need to based on the size of your pan.

7. Cook for 4-5 minutes per side and remove from heat.

8.  Since most of the cooking fat will have absorbed, I added another tablespoon of stable cooking fat for my next batch.  If you’re using a smaller pan, you might want to use half a tablespoon for each batch.

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