Dear Plantains, Where Have You Been All My Life?

It’s official.  I am obsessed with plantains and I have no idea why it took me so long to come to this conclusion.  A few weeks ago, I posted a recipe for Plantain Chips.  I didn’t think it could get much better….but then came the tortillas….and then the crackers.  I’m not going to pretend like I’m some genius who created these recipes out of thin air.  My (recent Paleo convert) mom told me about the tortilla recipe she found a few weeks ago and raved about them.   She also tried making pizza crust with them, which you better believe I will be doing sooner rather than later.  So of course, I had to share these little gems of recipes with you all!

The original recipe for the tortillas can be found here, at Fresh Tart.  The only difference is I used extra virgin olive oil instead of avocado oil because that’s what I had on hand.

DSC02028I definitely didn’t make mine thin enough but it ended up more like pita bread, which was amazing.  Matt couldn’t get over them!

Ingredients:

(Makes 12 tortillas)

  • 4 plantains, peeled and cubed
  • 2 cloves garlic, chopped
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • 1 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp apple cider vinegar

Directions:

Blend everything together in a food processor until you get a hummus-like consistency.  Spoon onto baking sheet (I covered mine in parchment paper) and spread until about 1/4in thick, or thicker if you want “pita bread”. 🙂  Bake for 10 minutes, switch racks and bake for 10-15 minutes longer.

I mixed shredded chicken with avocado to eat with the tortillas and it was really good!

IMG_20140326_185244And because there was a link on the page for Plantain Crackers, I of course had to take a gander.  Since I was in Betty Crocker mode already and my food processor was already a mess (does anyone else despise cleaning that thing?!) I decided to give them a whirl in the same night.

DSC02027I actually think I like these better than the Plantain Chips!  They really feel and taste like crackers and are much easier to make.

I found the original recipe here, at The Paleo Mom.  Again, only difference is I subbed the coconut oil for extra virgin olive oil.

Ingredients:

  • 2 plantains, peeled and cubed
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp salt

Directions:

Blend all ingredients in a food processor until you get a hummus-like consistency.  Spread on a small baking sheet and bake for 10 minutes at 300 degrees.  Cut into squares with a pizza cutter and continue baking for 50-60 minutes, or until lightly brown and crispy. According to the original recipe, sometimes hers took up to 80 minutes to bake.

 

Happy Friday!

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Comments

  1. Thank you, Mom! (pretending your moms reading this). This recipe looks delicious & I’m so happy she found it & shared with you.

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