Grain, Dairy, Nut, Sugar Free, AIP Friendly Tortillas

I had been searching for a recipe for tortillas for over 3 years.  I'd come across many, but they were never quite right.  They either fell apart or tasted terrible.  Many were made with coconut flour and a ton of eggs and ended up just tasting like egg.  And while I love coconut and eggs, it just wasn't right as a tortilla.


Then I discovered plantains.  I'm now in plantain crazy land and will probably post a ton of plantain recipes over time.  They are truly versatile and solved  many problems for me.

I have a couple of different plantain tortilla recipes.  One for a sweeter, crepe type, and one for a more savory type.

Savory Plantain Tortillas

1 large green plantain
1 large ripe (yellow with black spots) plantain - or you can go with both green, it will just be more starchy tasting
3-4 TBL avocado or coconut oil
3-5 peeled cloves garlic, depending on preference
1/2 tsp sea salt
1 tsp baking soda
2 TBL ACV (Apple Cider Vinegar)

Preheat convection oven to 375

Put all ingredients in a high speed blender, like Vitamix.  Blend until smooth like hummus.  You may need to add a dash or two of water, depending on your plantains.
Spread batter onto parchment on a silpat lined baking sheet.  Should be fairly thin and cover the whole cookie sheet.  Bake for about 10 minutes, until just browning, but not too much.  Let cool and slice into desired sized tortillas.


Sweeter Plantain Tortillas

2 large ripe (yellow with black spots) plantains
3-4 TBL coconut oil
1/2 tsp sea salt
1 tsp baking soda
2 TBL ACV

Preheat convection oven to 375

Put all ingredients in a high speed blender, like Vitamix.  Blend until smooth like hummus.  You may need to add a dash or two of water, depending on your plantains.
Spread batter onto parchment on a silpat lined baking sheet.  Should be fairly thin and cover the whole cookie sheet.  Bake for about 10 minutes, until just browning, but not too much.  Let cool and slice into desired sized tortillas.

Enjoy!!