Plantain Bread 2.0

I’ve tried a number of gluten-free, grain-free bread recipes, including ones made with plantain, but I thought I would look for one to use up some JUSTegg I have left over.

For the optional topping, I used Raw Pumpkin seeds, which roasted deliciously in the short time this baked.

INGREDIENTS:

• 2 Plantain (peeled and diced)
• JUSTegg (or other substitute equivalent to 3 eggs)
• 1 TBSP baking powder
• Sweetener of choice (or skip) In the video, our YouTuber used 5 dates.
• OPTIONAL: Topping with pumpkin seeds

INSTRUCTIONS:

1. Peel plantains.
2. Add all the ingredients to a high speed blender.
3. Process, until smooth.
4. Transfer to prepared bread pan (with baking paper, butter, or use silicone)
5. Add optional topping like oats, chia seeds, etc.
6. 15 Minutes at 400 degrees

SOURCE: I modified this YTers recipe to be allergen-friendly.

Results? This recipe is quick and easy to make.  There is very little clean up, which is also nice. 

Sweet Potato Breakfast

This recipe practices my translation skills!

INGREDIENTS:

• 1 sweet potato
• 1/2 cup walnuts
• water (to cover walnuts while they soak, and to boil sweet potato)
• salt (pinch)
• pepper (pinch)
• parsley (fresh herb to taste)
• olive oil (drizzle)

INSTRUCTIONS:

1. Begin by putting some water on to boil.
2. Next start soaking the walnuts.
3. Now prepare the sweet potato. Wash and scrub the exterior. Remove any bad spots, if any. Your choice to peel or leave intact.
4. Slice the sweet potato crosswise into about 1 cm portions.
5. Drop into boiling water.
6. Rinse the walnuts well and dry.
7. Place walnuts into food processor or an s-hook blender.
8. Add a pinch of salt, a pinch of black pepper, 1/4 fresh parsley, and a drizzle of olive oil.
9. Process walnut cream until smooth.
10. Reserve.
11. Test sweet potatoes. They are done when they are fork tender.
12. Serve sweet potato slices alongside walnut cream.

SOURCE: https://www.youtube.com/watch?v=raegfg07MHc the other 2 recipes weren’t adaptable to suit the dietary needs.