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Plantain Breadsticks (AIP,Paleo,Vegan,Vegetarian,GF,DF)

Plantains offer a unique texture and flavor to the breadsticks while also being allergy-friendly.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Italian
Keyword: AIP, Dairy Free, Egg free, Gluten Free, nightshade free, nut free, Paleo, processed sugar free, Vegan, vegetarian
Servings: 8 people
Calories: 60.54kcal
Author: Kara Northwood
Cost: $10

Equipment

  • 1 food processor
  • 1 Bamboo Cutting Board
  • 1 Stainless Steel Mixing Bowl
  • 1 Wooden Spoon
  • 1 Stainless Steel Measuring Cups
  • 1 Stainless Steel Magnetic Measuring Spoon Set Dual Sided

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

Instructions

  • Preheat the oven to 190℃/374℉
  • The plantain, salt, mixed herbs, and coconut oil should be combined in a food processor. Mix until a thick but smooth dough is created from the plantains.
  • 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.
  • Use your hands to roll into breadsticks. You can make them any size you like.
  • Place a on a piece of baking paper on a baking tray and cook in the oven for 20 minutes at 190℃/374℉.

Notes

 
 

Nutrition

Calories: 60.54kcal | Carbohydrates: 8.4013g | Protein: 0.4088g | Fat: 0.5138g | Saturated Fat: 3.0025g | Polyunsaturated Fat: 0.0037g | Monounsaturated Fat: 0.0025g | Sodium: 296.565mg | Potassium: 119.81mg | Fiber: 0.475g | Sugar: 3.9825g | Vitamin A: 309.8075IU | Vitamin C: 5.0812mg | Calcium: 3.0612mg | Iron: 0.1988mg
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