This is a little different than your usual loaf of bread. I am not really keen on bread, but when I do have it I’d like it to be something worth while. Such as French Rye, German Sunflower Rye or along the lines of Schwarzbrot… an authentic direction!
This recipe came through mere curiosity. I was wondering what i could do with Plantain, for I had a few that were ripe and consuming them the usual way (baked or boiled) did not seem appealing to me. Banal and Boring!!!
A little breakdown of Plantain:
Plantain stem from the same family as… you guessed right, Bananas! Well it is not that hard to identify, as it appears to be a huge banana 🙂 . The usual Bananas are consumed as a fruit, Plantain on the other hand is treated as a vegetable, serving as main source for clean carbohydrate, “clean carbs” intake.
Welcome to the family of Plantain (Plátanos)….
Rich in B- complex Vitamins, especially high in Vitamin B-6 (pyridoxine) which is helpful in aiding anemia & neuritis.
Contains minerals such as Iron, Magnesium & Phosphorous.
Fresh plantain contains more Vitamin C & Vitamin A (has powerful antioxidants which aid enhance skin complexion) than bananas.
Gram for gram, plantains (100g= 122 calories) have more calories than bananas (100g = 89 calories).
Plantain (100g= 499mg) has a higher Potassium content than bananas (100g= 358mg )
Ça, c’est tout pour maintenant (- That is all for now)
Well thats enough of that now, to the delicious goodness. Haha, the recipe….
1 Ripe Plantain
1 cup Dates (24 Dates)
1 cup GF Brown Bread Flour Mix
½ cup of Buckwheat Flour
1 tsp Baking Powder
3 tbsp Flaxseed + 12 tbsp of Water
1 Spoon | Blender (or Food Processor) | 1 Loaf Tin (sub: Baking Tin)| Mixing Bowl | small bowl
Baking Time: 1 hr 15 minutes Preparation Time: 10 minutes
Note: High-speed blenders manage Dates with ease, whilst ordinary kitchen blenders may struggle a little. Therefore soaking, will enable the Dates to soften and can be blended.
For this recipe we require 3 Flaxseed Eggs.
Note: The ratio for one Flax Egg is 1 tbsp milled Flax seed to 3 tbsp of Water.)
To prepare for this recipe simply add to a small bowl 3 tbsp. of milled Flaxseed Seeds to 9 tbsp ( +3, I added an extra tablespoon for each egg) of Water and let it set for at least 10 minutes, the longer the better.
Preheat the oven at 175°C (Gas Mark 3), whilst preparing the rest of the ingredients.
- Add peeled, sliced Plantain to the Blender, with Dates and 100ml of Water cup then blend. Once the Flaxseed Egg is ready add to blender and continue blending until one smooth consistency is achieved. You may require adding another 20ml of Water, do so using your own judgment (blend this on low speed and gradually increase speed).
- To the bowl add all dry ingredients. Combine the wet ingredients, mix both (dry & wet) until well incorporated. Once your sticky dough is achieved transfer directly into baking paper lined loaf tin.
- Bake at Gas Mark 3 / 175° for 60 minutes. After 60 minutes perform a toothpick test, you may add another 15 minutes.
Enjoy with your favourite topping, Chocóhaze spread [Follow Recipe Link Here] will complement this slice. I personally <3 Peanut Butter, so that was my first choice of spread.
Let me know what you use…