Sweet Plantain Rolls (Paleo, Vegan)
These naturally sweet, soft, and chewy plantain rolls are grain-free, gluten-free, and dairy-free. Perfect as a snack or side dish, they're made with just a few wholesome ingredients and are suitable for both Paleo and Vegan diets.
Equipment
- 1 Blender/Food processor For puréeing plantains
- 1 Baking tray Lined with parchment paper
- 1 Spatula For spreading dough
- 1 Oven Preheated to 375°F (190°C)
Ingredients
- 1 medium-large ripe plantain, peeled and cut into several pieces (look for yellow with black spot)
- 1/2 cup tapioca starch or arrowroot starch
- 1/4 cup sunflower seed meal (or you could probably substitute 2 Tbsp coconut flour but I haven't tried)
- 1 tbsp ground chia/chia meal
- 1/2 tsp baking powder (use corn-free for paleo)
- 1/2 tsp sea salt
- 1 1/2 Tbsp coconut oil in solid state (not melted)
- 1/2 tsp apple cider vinegar or lemon juice
Instructions
- In the bowl of a food processor, pulse plantain until in small pieces and slightly puree.
- Add in the remaining ingredients and combine until a thick dough forms.
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Break dough into four or five pieces and form into a ball and place on parchment paper (dough will be really sticky).
- Bake for 15-20 minutes until golden brown. Remove from oven and enjoy!