breakfast gluten free healthy fats paleo plantains SALADS 

Plantain Biscuits


plantainbiscuits1

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.

Please follow and like us:
400

Related posts

Leave a Comment

RSS
Facebook
Google+1
http://www.thecastawaykitchen.com/plantain-biscuits/">
Twitter220
SHARE2k
Pinterest8
Instagram22k