Expand your AIP recipe options by trying this yuca plantain flatbread. Using mashed yuca and plantains, then lightly fried in coconut oil, it’s versatile enough to use as a wrap, sandwich bread, pizza crust or just as a side of “bread”.
Not familiar with yuca? Yuca can be found in most Latin American grocery stores and is a good starchy alternative for those who can’t tolerate grains or potatoes. If you can’t locate fresh, check the freezer section as it is sometimes sold frozen, already peeled and cubed.
Yuca Plantain Flatbread (AIP)
- 1 1/2 lb yuca , (a.k.a. cassava)
- 1 ripe plantain
- 3 tbsp. avocado oil
- 1 tsp. garlic powder
- 2 tsp. coarse sea salt
- 4 tbsp. coconut oil
- To peel the tough skin off the yuca, use a sharp, sturdy knife to first cut the pointy ends off. Then using a vegetable peeler or knife, remove all of the skin and brown spots. Chop white root into large two-inch chunks.
- Boil the yuca chunks for about 25 minutes on stovetop. Remove boiled yuca from heat and drain water.
- Combine cooked yuca, plantain, oil, and salt in a blender or food processor.
- Blend until pureed (mixture will be thick, like dough).
- Cut two pieces of parchment paper for making flat bread, plus a large piece to lay flatbread while waiting to cook.
- Take a handful of the dough mixture and between two pieces of parchment paper (placing the one you just laid out on the bottom) flatten by hand into a round flat bread about 1/4 inch thick.
- Repeat process to use all of the dough, laying out uncooked flat bread on the parchment.
- In a large skillet over medium high heat, warm some of the coconut oil until shimmering.
- Fry the flat bread until lightly browned on side. Serve as a wrap, side, or anytime when you’re in the mood for bread.