© 2014 mathewguiver

Plantain flatbread (vegan and gluten free)

Made into a delicious vegan sandwich in the photo above.

Like I’ve mentioned before, my loved ones are often my inspiration for my experimental baking and cooking. A few months ago I came up with a recipe for banana corn muffins, and they’ve become a favorite of my mother (who cannot have gluten or dairy). Every time I visit my parents in Sacramento I usually whip up a batch for her, in fact, I even did a double batch when I visited last month for the holidays.

I’ve been experimenting with ways to come up with a savory bread for my mom that she could use with sandwiches. I came across a few blogs that were using plantains as a base for gluten free breads, and figured that since I had so much success with banana breads, I should probably try out plantains… And I was glad I did.

After a few tries, I finally came up with this recipe for plantain flatbread. It’s gluten free, vegan, and super healthy because of the flax seeds and quinoa flour.

Ingredients:

1 plantain
1/8 c flaxseeds
1/4 c warm water
1/4 c flax milk
1 Tbsp olive oil
1 1/2 tsp baking powder
4 Tbsp corn flour
2 Tbsp quinoa flour
1/2 tsp xanthan gum
1/2 tsp psyllium husk powder
1/4 tsp salt
Vegetable oil spray

Directions:

1. Grind flaxseeds in a spice blender. Add warm water, mix, then let sit 10 minutes to create your flax egg.

2. In a food processor, combine your flax egg, a peeled plantain, flax milk, and olive oil. Pulse until smooth.

3. Measure out remaining dry ingredients and mix them in a separate bowl or mug.  Add to your food processor and pulse until incorporated.

4. Grease a cookie sheet or burger bun pan with vegetable oil spray.  For this recipe I’m using a burger bun pan so that the flatbreads come out in circles, but you could easily just spread out the batter in any sheet tray.

5. Bake in an oven preheated to 375 degrees fahrenheit for 25 to 28 minutes or until the breads have pulled away from the edges of your pan and are slightly browned.

6. Let cool on a rack for at least 30 minutes.

Now, you could eat these delicious flatbreads on their own, or use two for a hearty vegan sandwich. See instructions below.

Ok, so for a quick veggie sandwich start by spreading dijon mustard on one pice of flatbread, and pesto on the other. Add cucumbers, sprouts, yellow bell peppers, and kale.

Voila, easy, nutritious vegan and gluten-free sandwich. The kale and cucumbers add a fresh crunch, and the pesto and sprouts create a divine flavor. I could eat one of these for lunch almost every day.

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