Now if you follow me on Instagram you would have seen that I had the pleasure of attending a beautiful wedding last night for my good friend Alanna, and her now husband Nathan. It was held at the Summerhill Winery in Kelowna and I have to say I don’t think the day could have been more perfect. The weather was amazing, the venue was beautiful and Alanna and her family and friends did an amazing job of decorating. And the food. Oh man. It. Was. Good. Alanna is a little bit of a foodie (yes just a little) so I expected this, but the venue provided an entirely organic, locally grown, and ethically raised 5 course meal that was just incredible. I am still thinking about it. Definitely the best food I have had at a wedding (and even for me and my “special needs” diet). So I just wanted to send out a quick congratulations to Alanna and Nathan. I hope the night was as special to you as it was to all of us guests.
Grain Brain yesterday and once I am finished I will post a review here on the blog. Have any of you read it already? What did you think?
Besides using these as buns for hamburgers or sandwiches I really like eating these with my Fresh Parsley Pesto or nut butter. They also make a great breakfast by adding a little jam and a side of protein. I would love to hear what combinations you come up with. What will you top these with?
Enjoy the recipe everyone. I would love to hear what you think of these.
Paleo Plantain Buns
These paleo plantain buns are a great grain free bun option. Easy to make with healthy ingredients they can be used in so many ways.
Preheat your oven to 350F.
Peel and chop the plantains.
Add the plantains, coconut milk, coconut oil and coconut butter to your food processor and process until smooth.
Transfer the plantain mix to a large bowl.
Add the remaining ingredients and mix well.
Line a baking sheet with parchment paper.
Form the buns by transferring dough back and forth between hands until you have a large disc (approximately 8-10 cm in diameter and 0.5-1cm thick).
Place buns on baking sheet and bake for 15-16 minutes on one side and then flip with a large spatula and cook for another 4-6 minutes (they should be brown on both sides and hold together easily).
Remove from oven and let the buns cool on the baking sheet for 30-60 minutes before enjoying.
- *To make a gelatin egg: Take 1 TBSP grassfed gelatin and mix with 1 TBSP cold water until dissolved, then add 2 TBSP boiling water and beat until it is frothy.
- Store these buns in the fridge in an air tight container for up to 7 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.