Plantain Sandwich Bread 2.0

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After watching the movie Chef last week, I was inspired to create a Paleo version of the traditional Cuban sandwich.  I am going to keep you waiting another day to see the final result, but for now I am revisiting my plantain sandwich bread recipe because it is just so good!  I revised my recipe slightly in an effort to help the bread rise more, which turned out to be a success.
Plantain Sandwich Bread 2.0
Yield: 2 servings

Ingredients
  • 2 green plantains
  • 1 cup lite coconut milk
  • 1/4 cup flaxseed meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp apple cider vinegar
Directions 
  1. Preheat your oven to 425° F.
  2. Peel your plantains.  You should only be using green plantains for this recipe (they are more starchy), so they will most likely be difficult to peel.  Just be patient!
  3. Add your plantains, coconut milk, flaxseed meal, baking powder, baking soda, salt, and apple cider vinegar to a food processor and process until smooth.
  4. Allow to sit for 5 minutes to let the batter thicken.
  5. Grease a 9"x9" square baking pan with coconut oil.
  6. Pour the batter into your greased pan and bake in the oven for 25 minutes.
  7. When the bread is cooked, remove from the oven and allow to cool.  Once cooled, cut the bread into 4 even slices for your sandwiches.

-Brought to you from Erin's Kitchen

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