I’ve made several versions of AIP plantain flatbread, usually a play off of my Plantain Tortilla Recipe but this one is a little different. This AIP plantain flatbread is a little crispier, a little sweeter & very rustic. Cooking on the cast iron gives it that yummy toasty flavor but it doesn’t stick to it!
I love making this AIP plantain flatbread and cutting it into wedges to keep in the fridge, perfect to add to soup, salad or make a snack. Super bonus, it’s REALLY EASY! I hope you enjoy this versatile AIP plantain flatbread the way I did during my AIP journey! Learn how I used real food to heal inside and out!
Y’all AIP bread recipes are like unicorns. True Story. But for those of the paleo persuasion that need an egg-free bread food. This is for you! Great for avocado toast or with Blood Orange Shredded Chicken!
What is AIP? Learn HERE.
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AIP Plantain Flatbread
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
Description
Allergen friendly, whole ingredient bread!
Ingredients
- 2 plantains, mostly yellow or a little green
- 1 lemon squeezed
- 1 tsp baking soda or homemade baking powder
- 1 garlic clove
- Pinch salt
- 1/4 cup olive oil
Instructions
- Peel your plantains, slice and add to blender.
- Add in the rest of the ingredients.
- Blend in Vitamix or high powered blender until smooth.
- Spread mix on lightly greased Lodge cast iron skillet.
- Bake at 400F for 15 (or until desired crispness).
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