I love these AIP Plantain tortillas. They’re egg-free and flourless. Easy to make and they bake up easily!
I’ve been using it a lot lately, so many different uses for it, during its different stages- from green to brown. Plantain is another Cuban food staple that I grew up eating that has made it into the paleo scene. I love all the creatives ways it has been making its way on to people’s plates. Tortillas being one of them! These AIP plantain tortillas use citrus, water, and baking soda to hold together and they bake up easily in the oven.
I love a good crunchy, scoop-able food. Here is my take on the paleo, AIP plantain tortilla.
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- 4 greenish/yellowing plantains
- 1/2 tsp salt
- 2 tsp lemon juice
- 1 garlic clove
- 1/4 cup olive oil or avocado oil
- 1 tsp baking soda
- 1 tsp vinegar
- 1/4 cup warm water, a little more if your plantains are really big
- Pre-heat oven to 400F
- Peel your plantain- be careful, green plantains are notoriously hard to peel. With a small knife run a slit down the length of the plantain, get your finger in there an peel outwards. Cut your plantain in to 1 inch slices.
- Place sliced plantain in blender with the rest of the ingredients.
- Blend on low, mashing down with spatula or blender prod.
- Gradually increase the speed to keep mixture moving and blend until smooth.
- You might have to stop and scrape down with a spatula a few times to keep things going.
- Once you have a smooth yellow paste it’s ready.
- Line sheet pan with parchment paper, lightly grease.
- Spoon mix out on to sheet pan, use 2 tablespoons for 2-4 inch tortillas or 2/3 cup for large wraps.
- Using a spatula spread the plantain mix to shape tortillas or wraps.
- Bake for 15-20 minutes check, if edges have started to become golden/brown they’re ready!
- If you want them crispier keep them in the oven for another 5 minutes.
- They will left easily off the parchment paper.