Bread is possibly the hardest thing to let go off when you embark on a gluten free or Paleo type diet. If you miss having a slice of toast with your breakfast or a sandwich for lunch: you can rejoice. Here is an alternative which is not only nice in taste, great in texture but very good for your digestive system. The recipe is from the kitchen of Andrea Nakayama at Replenish PDX.
Made with green plantains this bread is high in resistant starch which feeds the probiotic bacteria in your colon. Resistant starch does not break down until it reaches the colon where much of it is converted into short chain fatty acids, one of which is called butyrate acid. Butyrate helps the colon to rebuild, repair and it helps to lower the risk for cancer and increase the population of beneficial bacteria that ward off disease.
The recipes is for large plantains but if you live in the Philippines you can use green Saba bananas (about 5 pieces make the same amount).
Ingredients:
(makes around 12 squares)
- 2 large green plantains (or 5 green Saba bananas)
- a little less than 1/2 a cup of coconut milk
- 2 tbsp coconut flour
- 1 tbsp pysllium husks
- 1/2 tsp alumium free baking powder
- 1/4 tsp ground cinnamon
- 1/8 tsp sea salt
Preparation:
- Preheat the oven to 350 degrees Fahrenheit
- Line a baking sheet with parchment paper
- Peel the plantains, chop into pieces and place in a food processor
- Pulse to break down the bananas into smaller pieces
- Add the remaining ingredients and process until a smooth batter forms
- Scoop the batter onto the baking sheet and form into a square of about 1/4 inch thick
- Bake for 20 minutes in the oven
- Remove from the oven and cool on a wire rack
- Once cooled down, slice into squares
Please note that for some people the sudden increase in resistant starch may cause gas and bloating so build up slowly!
