Plantain Pizza Crust or Sandwich Bread (Grain, dairy, egg, soy, nut-free)

Plantain pizza crust

Sometimes I feel such sadness for my kids as they navigate all of their food allergies and GI issues. They are already quite aware that they eat very differently than most of their friends, and we have already had some issues come up with birthday celebrations and playdates. A few weeks ago, my 4 year old son pulled the jar of Daddy’s peanut butter out of the pantry and asked if he could have some with his apple slices. (We were out of almond butter, which he loves.) I told him that he couldn’t eat it because he is allergic and it would hurt his body. When he asked why he was allergic I replied “because that is the way God made your body.” He replied in a very sad, subdued voice “I wish God had made me a body that can eat all kinds of food.” It broke my heart.

Aurora at Castle Park

God didn’t create my childrens’ bodies so they could eat all kinds of food, but I am so very thankful that He did create them to be able to enjoy a wide range of healthy foods, and that He started to raise up awareness of the Paleo movement and its surrounding community right when we needed it the most. My kids eat a huge variety of fruits, vegetables, safe starches, fats, and healthy meats. And because of ideas from other Paleo bloggers and my own need to creatively meet my family’s nutritional needs, I have even been able to bring in occasional treats that nourish their bodies and comfort their sweet hearts. (I am also thankful that I don’t have the checkout line meltdowns when they see all the candy there!)

Jonathan is at an age where he understands when I tell him he can’t eat a food because he is allergic. Unfortunately, Aurora at age two, doesn’t understand, and will eat anything and everything she can get hold of, which can be really tricky at playdates and church.

Aurora at Castle Park

Every kid loves pizza- at least in the US. And I have really struggled to come up with a pizza alternative that my whole family could enjoy together, without thinking about what is missing or different. It is a bit of a struggle to come up with a crust that is delicious, fairly close in texture, taste and substance to the original (wheat) version, and is dairy, egg, nut, soy and grain free. I have made it a couple times with my Chebe Bread Hack, but that gets a bit gummy. Before Aurora joined our family and we didn’t have a tree nut allergy to contend with, I adapted an almond flour pizza crust by Elena Amsterdam (from this cookbook.)

But it was definitely time to think way outside the box and come up with something that would work for a pizza crust for the whole family. As always, I circled back to our love of everything plantain, which I think must be one of the most versatile foods on the planet. We have really loved integrating this into our menu planning- it’s so fun to have a pizza night every once in a while! (In fact, Jonathan asked for it for dinner tonight.)

We top our pizza with homemade basil pesto, bell pepper, zucchini, pepperoni, ham, sausage, and sometimes caramelized onions. Just choose your favorite toppings, or let your kids make their own delicious creations.

4 Plantain pizzas

As an added bonus for my sandwich loving son (who has never had anything that could even remotely be considered sandwich bread), I discovered it makes a great sandwich bread. Great to have a “bread” we can use to make and take sandwiches for a picnic.

Sandwiches with plantain bread

Jonathan approved

Plantain Pizza Crust or Sandwich Bread
Serves 6
A delicious pizza crust or sandwich bread made from plantains. Soooo good!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 3 large green plantains, peeled and cut into chunks
  2. 1/4 C nutritional yeast
  3. 1/2 C pumpkin puree
  4. 1/4 C oil or fat of choice (may need additional to make smooth batter)
  5. 1 tsp. baking powder
  6. Optional: salt and Italian seasoning to sprinkle on top.
  7. Pizza toppings of your choice. i.e. tomato sauce or pesto, veggies, pepperoni, sausage, etc.
Instructions
  1. Preheat oven to 350. Line two baking sheets with parchment paper.
  2. Using a high speed blender, puree all of the ingredients together until a smooth batter is formed. You may need to add a bit more oil to get a smooth batter.
For pizza crust
  1. Spoon about 1/4 C of batter onto prepared baking sheets. (I can usually get 4 crusts on a baking sheet.) Use a spatula to spread out into a small circle, about 1/16 to 1/8 inch thick. (For a thin, crunchy crust, spread it thinner. If you like a doughier crust, spread it thicker.)
  2. Bake at 350 for 15 minutes. Remove from oven and quickly add toppings. Return to oven for an additional 10-15 minutes, until crust is cooked through and toppings are done.
For sandwich bread
  1. Spoon all of the batter onto the prepared baking sheet. Using a spatula, gently spread it out until it is a uniform 1/8 inch thick.
  2. Bake at 350 for 25 minutes, until top is golden brown.
  3. Allow to cool slightly before cutting into sandwich bread.
Notes
  1. Remember that you can control how crispy or doughy the crust is. Just spread it thinner or thicker according to your preference.
Created To Be Paleo http://CreatedToBePaleo.com/

Sweet Plantain Bread with Cinnamon and Raisins

Sweet Plantain Bread with Cinnamon and Raisins

We love our plantains, whether green or ripe, and we have eaten them in pretty much every way possible. A while ago I had some ripe plantains growing ever riper and sweeter by the moment, so I thought it would be time to experiment, and we are so glad we did! I have gotten rave reviews from everyone I have shared a taste of this simple, sweet quick bread with. Even Jonathan, who as much as he loves plantains has consistently balked at any plantain baked goods gobbled it up. I love that there is no added sweetener- it is only the sweet, ripe plantains and the raisins that make this delicious, moist quick bread a sweet treat. Someone who tasted it exclaimed “It tastes like Christmas!” and for me it is a reminder of some of my favorite quick breads from my childhood.

Sweet Plantain Bread with Cinnamon and Raisins- loaf

This recipe calls for plantain flour, which I make myself by dehydrating plantains and then grinding them to a very fine flour in the blender. But you can purchase it here (although it is pretty pricey!) You could also try experimenting with some other Paleo-friendly flours, like coconut.

For a delicious variation that is just right for a birthday celebration, try substituting chocolate chips for the raisins. A definite crowd pleaser!

Sweet Plantain cake with Chocolate chips

 

Sweet Plantain Bread with Cinnamon and Raisins
Serves 12
A simple, slightly sweet quick bread that is sure to please even the pickiest eater.
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Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 3 extra large ripe plantains (yellow, with some black spots) - approx. 16-20 oz.
  2. 1/2 C plantain flour
  3. 3 Tbsp oil of choice (i.e. coconut, olive, lard)
  4. 1 Tbsp vanilla
  5. 1 tsp baking soda
  6. 1 heaping tsp cinnamon
  7. 1/2 tsp nutmeg
  8. scant 1/2 tsp sea salt
  9. 1/2 C raisins, opt. (more or less to taste)
Instructions
  1. Preheat oven to 350. Prepare a loaf pan by lightly greasing bottom and sides with oil.
  2. Peel the plantains and cut into chunks. Puree in a blender or food processor until smooth.
  3. Add oil and vanilla, blending until well combined. Add remaining ingredients, except for raisins, and blend until well combined. Gently stir in raisins.
  4. Pour into prepared baking pan and smooth out the top.
  5. Bake in preheated oven for 25-30 min until top is firm and toothpick inserted into center comes out clean.
  6. Immediately turn out onto a cooling rack, and allow to cool 10 minutes before slicing and enjoying.
Notes
  1. For a delicious variation, try adding chocolate chips instead of raisins! Sooo good.
  2. I have toyed around with the idea of making little tea sandwiches, perhaps with a cashew cheese filling.
Created To Be Paleo http://CreatedToBePaleo.com/

Chebe Bread Hack

Chebe hack

I’m not sure that most people in the mainstream Paleo community would even consider

Chebe Bread Hack (Gluten-free, grain-free, dairy-free, egg-free)
Serves 8
A great flat bread option to enjoy with soup or a delicious curry. Or try it as a pizza crust or wrapped around a yummy hot dog for pigs in a blanket.
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 1 box Chebe All-Purpose Mix
  2. 1/3 C carrot puree
  3. 2 Tbsp oil (I usually use olive oil)
  4. 2 Tbsp chia seed meal
  5. Water (approx 1/3-1/2 C)
  6. Additional oil to bush on top
  7. Opt: salt, garlic powder, Italian seasoning, or any other spices you would like to spread on top
Instructions
  1. Preheat oven to 400. Prepare 2 baking sheets with parchment paper.
  2. Add the Chebe mix to a mixing bowl. (Be careful, it is a very fine powder and will go everywhere!) Then add the carrot puree, oil, and water. Mix until well-combined. It will look a bit crumbly.
  3. While the mixer is running, slowly add water until dough begins to form into a ball. (If you've ever made regular bread you will know exactly what I mean.) It usually takes just over 1/3 C water for me to get the right consistency.
  4. Knead dough (with the mixer or by hand) until you have a smooth, elastic dough.
  5. Divide the dough into equal sized balls. I usually do 6-8 when making flat bread, or 4 when making pizza crust.
  6. Roll the dough balls out between two pieces of parchment paper, until about 1/8 inch thick. (You don't want to make it too thick or the resulting bread will be gummy.)
  7. Transfer to prepared baking sheet. Prick each flatbread several times with a fork. Lightly brush top with oil. If desired, you can season it to taste with salt, garlic powder, Italian seasoning, etc.
  8. Bake for 12-15 minutes until done. (It may puff up.) The bread will make a hollow sound when tapped. Enjoy immediately!
Notes
  1. For pizza: Prepare as above, then top with desired pizza toppings. (i.e. tomato sauce or pesto, pepperoni, veggies, etc.) Bake 12-15 minutes until done.
  2. For pigs on a blanket: Wrap the rolled out flatbreads around a hot dog. Lightly prick the bread with a fork, brush with oil and bake 12-15 minutes until done.
  3. For bread sticks, roll a small piece of dough between your hands until desired thickness is reached. Bake 13-15 min.
Created To Be Paleo http://CreatedToBePaleo.com/

 

 

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