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Plantain Sandwich Rounds (grain, gluten, dairy, egg, nut, seed free, autoimmune paleo) // deliciousobsessions.com

{Today I would like to give a warm welcome Tyler, author of The Primitive Homemaker. She creates some delicious autoimmune friendly recipes on her site and today, she shares her recipe for these great sandwich rounds, which are AIP friendly! ~Jessica}

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Who doesn't love a good sandwich?

I know it’s something I've definitely missed on the autoimmune protocol. Collard wraps and lettuce buns are great, don’t get me wrong, but I sure did a miss those two chewy, carbohydrate-rich slices with neatly piled meats and vegetables in between. 🙂

Plantains have quickly became my favorite ingredient because they are so delicious and versatile. This recipe is so simple (and delicious) that you’ll want to eat them all up in one day.

Plantain Sandwich Rounds (grain, gluten, dairy, egg, nut, seed free, autoimmune paleo) // deliciousobsessions.com

The first day I made them, my husband and I made burgers, veggie sandwiches, and ate the left-over rounds by themselves. Not to mention that my toddler loved them and that really says something.

These tasty sandwich rounds are gluten, grain, sugar, nightshade, dairy, egg, nut, and seed free, but amazingly not flavor-free. If you're on any sort of restricted diet or have food allergies, this is a must try!

I can’t wait to hear what all you use these for! This recipe makes about 8 sandwich rounds, which will serve 4 people. With only 3 ingredients, these are a cinch to whip up! I hope you enjoy!

Never peeled a plantain before? This video will help!

Plantain Sandwich Rounds (grain, gluten, dairy, egg, nut, seed free, autoimmune paleo) // deliciousobsessions.com

AIP Plantain Sandwich Rounds
 
Prep time

Cook time

Total time

 

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Author:
Serves: 4

Ingredients

Instructions
  1. Preheat oven to 375 F.
  2. Puree plantains in a blender or food processor.
  3. Add pureed plantain and remaining ingredients to a large bowl. Mix well, until you have a thick, smooth dough.
  4. On a large baking sheet that is lined with parchment paper, add 2-3 tablespoon dollops of your mixture. Use the back of a spoon, or your hand, to smooth the mixture into a round, flat circle. It should come out to be about 3 inches in diameter, and less than ¼” thick.
  5. Bake for 20-25 minutes or until buns just begin to turn golden. For a chewier bun, remove 5 minutes early. For a crispier bun, wait until you see the edges turn a more defined golden color.

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

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