Sweet Plantain Buns are a paleo and gluten-free substitute for your favorite bread.
Why I Made These Sweet Plantain Buns
Trying to use up more of my pantry before I go on my big trip, and I was staring at the bottom of a bag of coconut flour and a ripe plantain so I decided to mix it together with an egg and a bit of leavening agent to see what I could make. The coconut flour gives it the density it needed to stand up to eating a grass-fed beef slider with my hands.
What If You Don’t Have a Pastry Bag?
It’d be easy to double or triple this recipe. It yielded about 4 small / medium “bun” halves, enough for two sliders. It’s really important to use a blender or food processor to break this down so you don’t end up with a chunky batter. No pastry bag? Me neither.
I used a ziplock bag with the corner cut off to pipe the buns into perfect(ish) circles.
Sweet Plantain Buns (Paleo, Gluten-Free)
Sweet plantain buns make for a paleo and gluten-free, fun and healthy alternative when eating grass-fed beef sliders with my your hands!
- 1 large ripe plantain
- 1 egg
- 3 tbsp coconut flour
- 1/4 tsp baking powder
- Pinch sea salt
In a food processor or blender, combine all the ingredients and process until it becomes a smooth batter.
Load the batter into a ziplock bag. Cut off the corner. This is your pastry bag.
In an oiled skillet (I used coconut oil), over medium low heat, pipe a circle of dough about the same size as your sliders or burgers. Cook for 2-3 minutes on each side or until cooked through.
I served mine as a slider with avocado, tomato, jalapeño sauerkraut and spinach.
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