breakfast gluten free healthy fats paleo plantains SALADS 

Plantain Biscuits


Tonight, after a very expensive trip to Whole Foods, and the need to justify the obscene prices of groceries I made some fancy food 🙂

With a lovely salad of baby greens, avocado & chorizo with balsamic reduction & small batch olive oil… I whipped up some plantain biscuits!

I attempted these a few months ago, but didn’t add the egg, after playing around, and successfully making plantain pancakes … I decided to go for it! Lo’ and behold… success! These were great, fluffy & reminded me of cornbread. The perfect companion to a savory meal.

Did I mention they are grain free, dairy free, gluten free & sugar free with only 8 ingredients! Booyah!

What you’ll need:

3 small/medium GREEN plantains (or 2 large)
1 pastured egg
1/8-1/4 olive oil (start with 1/8, add if mix is too dry)
1/4 water
1 tbsp gluten free baking powder
salt to taste (I just used a pinch)

Pre-heat oven to 350F

Carefully peel plantains, cut in to quarters first if necessary, green plantains are notoriously hard to peel.

Slice plantain and place in blender* with the rest of the ingredients.

Blend on high, until smooth, in high powered blender or food processor- I prefer blender, for a smoother mix. I have a Vitamix and I love it!

Lightly grease a sheet pan. Using a spatula, scrape out all of the mix. Shape 3-4 medium sized rounds on the sheet pan about 1/2 deep.

Bake for 35-40 minutes until firm and slightly risen.

Let cool for 10 minutes before serving.

ps. they go great with grass fed butter, as they are reminiscent of cornbread.

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