For a few different reasons, my parents have decided to start a Paleo diet after the New Year, and I am very excited about it.
My sister and her husband adopted a Paleo diet several months back, and have both lost an unbelievable amount of weight as a result. And after I’ve finished eating my way around New Orleans and Charleston in January, my plan is to clean up my own act a bit, and get back into the swing of full-time Paleo.
With nearly the whole family on board, this Christmas day was spent unwrapping dehydrators, jars of homemade ghee, and Paleo cookbooks (an impressive seven of them between the lot of us). Even our new artificial Christmas tree — this one much leaner than the one we’ve trimmed in years past — was donned ‘The Paleo Tree.’ We all thought that was pretty clever.
My mother, who is a strict disciple of the midday sandwich, is mostly concerned about how she will find a Paleo lunchtime meal that pleases her. Over the holidays, while we were talking about this, it occurred to me that I had not yet shared this great sandwich bread hack with you all.
I stumbled upon the Purely Twins blog about six months ago when I was in search of plantain recipes. The twins really like their plantains, and I appreciate that very much about them.
I particularly appreciate their plantain flatbread recipe, which has been for me somewhat of a beacon of light on my darkest of Paleo days. It has just three ingredients: A green plantain, two eggs, and a pinch of salt. Rest assured that, so long as you’re sure to use a very green plantain, this flatbread will not be sweet. Of course, you’re welcome to use a riper plantain if sweet is what you’re looking for (in which case, the bread will also be a bit less starchy, but still very durable).
I promised my mother that I would post this recipe soon. It’s simple and quick — and with the immersion blender and two food processors she received from various Santas this Christmas, she will sure have her choice of preparations.
Three-Ingredient Paleo Plantain Flatbread — Gluten-free and Paleo.
From Purely Twins.
- 1 medium-sized green plantain
- 2 eggs
- A pinch of salt
Preheat your oven to 375 degrees Fahrenheit. Grease or spray your preferred pan (I use a 10-inch oven-safe skillet, but you could also use a pie dish or a 9×9 inch square baking dish).
Peel your plantain, cut it into small pieces, and throw it in the blender or food processor with the two eggs and the salt. Pulse or blend until the mixture is completely smooth and then pour into the prepared dish.
Bake in the preheated oven for 25-30 minutes or until set.