This super cool “bread” recipe was shared with me on Twitter by Andrea Nakayama (@andreanakayama)!
“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 website too!
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You will find on JillCarnahan.com that we have many other great recipes on offer, so head on over to our Healthy Recipe Section for a large collection of soups, starts, snacks and main courses and of course some healthy treats for you and the family.
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.