Name: Plantain Breadsticks (AIP,Paleo,Vegan,Vegetarian,GF,DF)
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 Plantain green or yellow; 1 tsp Salt; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 tbsp Mixed Herbs; 2 tbsp Coconut Oil; ⅓ cup Tapioca Flour

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Table of Contents

AIP, Vegan, Vegetarian, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar

This is a delicious twist on traditional breadsticks that not only satisfies your taste buds but also caters to various dietary needs. This is a wonderful recipe for plantain breadsticks that is allergy-friendly, making it a perfect choice for those with food sensitivities or dietary restrictions. Whether you’re following a gluten-free, dairy-free, or vegan lifestyle, these breadsticks offer a delightful and safe indulgence.

Gone are the days of feeling left out when it comes to enjoying bread-based treats. These plantain breadsticks are crafted with care to accommodate a wide range of allergies, without compromising on taste or texture. By using naturally gluten-free and versatile plantains as the base ingredient, I am able to create a recipe that is both allergen-friendly and incredibly satisfying.

Substitutions:

Do not substitute banana for plantain because they aren’t the same thing and will produce different results.

How to store the Plantain Breadsticks?

Store in an air tight container on the kitchen bench.

How long will it last?

It should last a 4-5 days.

Can I freeze it?

You can freeze them cooked in a container and it should last 3 -6 months. Defrost in the microwave re heat in an air fryer at 200°C/392°F for 4-5 minutes or an oven at 180°C /356°F

Instructions:

Plantains are green and become yellow as they ripen.

Peel the plantain, when they are green they are harder to peel.

Cut up the plantain into smaller pieces to put into the food processor with the salt, mixed herbs and coconut oil. Blend until it becomes a smooth puree.

This is what the inside of a plantain looks like.

Put the tapioca flour and plantain purée in a stainless steel mixing bowl.

Mix until a dough ball is formed. Add additional tapioca flour in 1 tablespoon increments if the batter is still very sticky.

Take a small handful of the mixture and roll out on a chopping board.

This is what the plantain breadsticks look like when rolled out.

They are arranged on a baking tray on a paper-lined baking sheet to show how many plantain breadsticks my mixture yielded.

Cook in the oven for 20 minutes at 190℃/374℉

Tip:

To reheat place in an air fryer for 4 minutes at 200℃/392℉ or 5-10 minutes in an oven at 180°C /356°F

Please share your experience with the recipe in the comments section below.

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