Plantain Biscuits

November 1, 2017

 

Okay, if you have read my previous posts, you know that I have started suspecting a tapioca intolerance. This, mostly being, because I look 8 months pregnant every time I eat it. But, I was talking to a friend a few days ago that literally brought this exact subject up to me and said "tapioca makes me SO bloated!" What is the point of this rant you ask? There is no point. Just that I feel less alone and like maybe tapioca just makes some people super bloated. 

All of this being said, biscuits were like, half my childhood. Embarrassing to admit with all I know now, but I remember my favorite breakfast being biscuits and gravy with sausage from Hardee's (of all places). Another childhood favorite of mine was chicken and dumplings (homemade or from Cracker Barrel). I would literally go to Cracker Barrel and order chicken and dumplings with a side of carrots, fried okra (AIP recipe coming soon) , and CHICKEN AND DUMPLINGS. I hate myself. 

Anyways, when I went AIP, I painstakingly gave this up (I was even use to eating gluten-free options that tasted like the real deal). There were tons of recipes of Pinterest for AIP biscuits, but they all included tapioca or cassava, and I just wasn't willing to endure two days of a stomach so bloated I could feel my skin stretching. This is around the time I got on my plantain kick. Plantain waffles! Plantain fries! Plantain pizza! Plantain..everything!! These didn't hurt my stomach or make me bloated, and I quickly made them the base of most of my cooking. 

 

With some playing around with some recipes, I came up with this plantain biscuit recipe that goes great as a side to spaghetti squash, soups, or anything else that you would place a biscuit beside! Public Service Announcement: These are only good hot!! If you let them cool, you're gonna think I'm crazy. But hot...they are oh so delish. 

Okay, let's get into the recipe. 

 

Ingredients: 

-2 green plantains

-1 TBSP coconut oil melted

-2 tsp Himalayan pink salt

-2 tsp garlic

-1 tsp baking soda

-2 tsp oregano

-1/4 cup coconut flour

-1/3 cup avocado oil

 

Directions:

Step #1: Preheat oven to 400 f and line baking sheet with parchment paper

Step #2: Add peeled plantains, coconut oil, 1 tsp Himalayan pink salt, 1 tsp garlic, baking soda, oregano, and coconut flour to food processor. Process until fully blended (may take a few minutes, but it always works)

Step #3: Mix avocado oil and 1 tsp garlic powder+ around 1 tsp (to taste) Himalayan pink salt in separate bowl. Set aside.

Step #4: Scoop out biscuit batter onto parchment paper to size of choice.

Step #5:  Drizzle with avocado, garlic, and salt mix. 

Step #6: Place in the oven for 15 minutes.

Step #7: Serve immediately and enjoy!!! 

 

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#1 

Freeze your bananas the night before for an extra creamy texture 

 

#2

Buy frozen fruit in bulk (the small bags last me one day)

 

#3

Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 

Madi's
COOKING TIPS

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