AIP, Vegan, Vegetarian, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
Welcome to our allergy-friendly Plantain Bun recipe, where deliciousness meets inclusivity. Carefully crafted with consideration for various dietary restrictions, these buns are a safe and delightful option for those with food allergies. Indulge in the wholesome goodness and subtle sweetness of plantains, creating a perfect bun that everyone can enjoy with peace of mind.
The majority of people have never heard of plantains or even know what they are; they are banana variants of the genus Musa whose fruits are frequently used in cooking. They can be eaten ripe or unripe, and starch is frequently present. Cooking bananas are sometimes known as plantains or green bananas.
Because plantains are a tropical plant not all stores will stock them, but try your local asian grocery.
Substitutions:
You can’t substitute for normal banana because they are too soft and won’t bind well when cooked.
How to store the Plantain Bun?
You can store the mixture in a freezer bag in the fridge, or cook them then and store in a glass container.
How long will it last?
It should last a 4-5 days if kept in the fridge in an air tight container.
Can I freeze it?
You can freeze the mixture in a container and it should last 3 -6 months. Defrost/reheat in the microwave or in a frying pan on the stove.
Instructions:
Peel the plantain, the skin isn’t like a normal banana where it is easy to peel the skin off, it’s harder.
Cut up the plantain into smaller pieces.
Put the plantain pieces into a food processor and blend until smooth.
This is what the plantain look like when blended.
Now add the salt, tapioca flour, mixed herbs and sesame seeds.
Combine all ingredients into a ball.
Now divide the mixture into 4 balls, use a rolling pin or the palm of your hand to flatten out the balls. Place on a sheet of baking paper and spray the baking paper with olive oil, so that the buns don’t stick to the paper.
Cook in the oven at 160℃/320℉ for 20 minutes, the part of the bun that is facing down on the tray will turn brown when cooked.
This is what the plantain bun looks like when you are ready to eat it.
If you try this recipe let me know in the comments below the post.
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Equipment
Ingredients
- 1 Plantain
- 1 tsp Salt
- 1 cup Tapioca Flour
- 1 tbsp Mixed Herbs
- 1 tbsp Sesame Seeds
Instructions
- Peel the plantain using a peeler.
- Cut the plantain into smaller pieces.
- Put the plantain into a food processor and blend until smooth.
- Put the blended plantain into a stainless steel mixing bowl and add the salt, tapioca flour, sesame seeds and mixed herbs.
- Combine all ingredients together until it forms a ball.
- Divide into 4 balls, then use the palm of your hand or a rolling pin to flatten and shape the bun. Don't make the bun too thin.
- Place the buns on a baking tray with baking paper, spray the baking paper with olive oil so the buns won't stick to the paper.
- Cook in the oven at 160℃/320℉ for 20 minutes.
- The side that is facing down on the tray will be a light brown colour when ready.
Stir Fry (AIP,Paleo,Vegan,Vegetarian,GF,DF)
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