This super cool “bread” recipe was shared with me on Twitter by Andrea Nakayama (@andreanakayama)!

She says,

“OK. I confess. I like my “bread”, even though I haven’t eaten any real bread in years and don’t even eat grains. So what’s a girl to do that wants a morning piece of toast? (Especially on an egg-free, sometimes nut-free protocol?) Get macho in the kitchen, that’s what!“

And that she did! Be sure to check out her too!

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Plantains

A plantain, or cooking plantain, (/ˈplæntɨn/, US /plænˈteɪn/, UK /ˈplɑːntɨn/)is one of the less sweet cultivated varieties (cultivars) of the genus Musa whose fruit is also known as the banana. Plantains are typically eaten cooked, sometimes along with their leaves and fibers, and are usually large, angular and starchy, in contrast to common or “dessert” bananas, which are typically eaten raw and without the peel, usually being smaller, more rounded and sugary; however, there is no formal scientific distinction between plantains and bananas.

Macho Macho Bread

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Ingredients

  

• 2 Green Plantains "Macho bananas"
• Coconut Cream From the top of a BPA-free can of coconut milk after it has been chilled (the clear liquid can be saved for smoothies)
• 2 Tbsp Coconut Flour
• 1 Tbsp Psyllium Husks Ground
• 1/2 Tsp Baking Soda Aluminum free
• 1/4 Tsp Cinnamon Ground
• 1/8 Tsp Sea Salt
• Coconut Sugar Optional (for topping)
• Cinnamon Optional (for topping)

Instructions

 

• Preheat the oven to 350F. Line a cookie sheet with parchment paper.
• Chop up plantains and place in the food processor. Give it a whirl. Add the other ingredients. Process until a smooth batter forms.
• Scoop the batter from the processor onto the parchment lined baking sheet and spread to about 1/4 inch thickness. It’s easy to form as the psyllium will make the dough quite springy.
• (If using the cinnamon sugar, sprinkle this on to your liking before baking.)
• Bake at 350 degrees for 20 minutes.
• Remove from heat and allow to cool before slicing.

Notes

This also makes a good grain-free pizza crust!