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Plantain Tortillas

08 February

Plantain Tortillas Text

You may have noticed two types of real food eaters: those who choose to eat nourishing, whole foods as much as they can, and those who have to eat specific, nourishing foods because their bodies demand it.

Rye and I talk a lot about how we eat differently: I’m vegetarian, she’s Paleo-ish, and we overlap on vegetables.  But we don’t always talk about why we eat so differently: I’m an idealistic real food eater.  Eating nourishing, whole foods just makes sense – I see it in my own body, and in my consulting clients’ lives, and now that I’ve made it a decade-long habit, eating good, real food is fun!

Rye has a lot of fun with nourishing food and making it delicious too, but her stakes are a lot higher.  She has an auto-immune disease and subsequent intolerances and sensitivities; when she eats crappy food {or even certain Real foods!}, she gets seriously sick.

Rye spends a lot of time in the kitchen, and out, working on Gut Healing, and I am only too happy to eat her gut healing recipes because even though I don’t suffer from IBS, or Celiac disease, or food allergies, or Lyme’s disease, or Hashimoto’s, or ulcerative colitis, etc, I can still always use a delicious recipe that encourages health in my gut.

There are lots of different ways to eat, and lots of different ways to label yourself because of your eating habits.  As you know, we’re not big fans of the labels, but we are big fans of celebrating the places we overlap, rather than fighting about our differences.  It also makes for much more nourishing shared meals.

Rye’s Plantain Tortillas are a perfect overlapping recipe.  They’re made with only four ingredients, and all of those support gut healing, for everyone who’s working actively on that, but they’re also delicious, made with nourishing ingredients, and promote food diversity {even with a great gut, a break from grains isn’t a bad thing!} – things the rest of us can benefit from as well!

Rye and her family used these plantains as soft tortillas for tacos, piled high and broiled to make tostadas, dipped in hummus like pita, and as a quick lunchtime vehicle to wrap up veggies and protein.  I’ve enjoyed them plain and hot out of the oven, as well as room temp – they’re flexible either way!  We’re thinking that we’ll try them with bananas, honey and cinnamon as a sweet “crepe” next.

Give these amazing “tortillas” a try, and let us know what nourishing toppings you chose! We also didn’t try them without the egg, but we think they’d work with flax or chia seeds as an egg substitute – if that’s calling to you, try it and let us know below in the “comments” how they turned out!

Plantain TortillasPlantain Tortillas

Ingredients {makes 8 tortillas}
* 2 large or 3 medium green/yellow plantains {* see notes}
* 1 organic egg
* 1/2 tsp salt
* 3-4 tbsp fat {coconut oil, ghee, or palm oil}
* optional: 1-2 tbsp water
* optional: add juice from 1/2 lime and 1-2 tbsp garlic powder for more taco-fun flavor!

Directions
1. Pre-heat oven to 375.
2. Peel plantains by cutting off each end with a knife, then running the knife down the sides, pulling the thick skin away.
3. Roughly chop plantains and place in high speed blender with the egg, salt, and oil. Process until a smooth batter forms, adding the water if necessary if batter feels too thick. plantain tortilla batter
4. Using a 1/4 cup measuring cup, scoop batter onto parchment lined cookie sheets, using the back of the cup or a spoon to spread the batter into 4-5 inch circles.
5. Bake 10 minutes, then flip {they pry off easily by hand} and bake another 3-6 minutes.
6. Best eaten hot, but they re-heat by microwave quite well, and keep in the refrigerator for 3-5 days.

*Notes: Green plantains yield a more neutral, starchy tasting tortilla, and yellowish ones make a slightly sweeter plantain. Very brown or black plantains are not recommended as they have lost much of their starch and won’t make as nice a dough.

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Liz Flint-Somerville, Nutritional Consultant

Liz was a partner in Grub for 3 amazing years and helped author many of our most beloved recipes and posts. She is now dedicating her time to caring for her family, writing poetry, and continuing to cook delicious Real Foods.

2 Responses to “Plantain Tortillas”

  1. Kristen February 14, 2016 at 2:34 pm #

    These are awesome!! And so easy! My husband couldn’t stop talking about how good they were. Thank you for this simple and delicious recipe!

    • Ryanna Battiste March 10, 2016 at 3:20 pm #

      Excellent! So glad you enjoyed them Kristen. Thanks for reporting back!

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