Plantian Wraps

Maisie, because of her allergies has been gluten, egg and dairy free for a couple of years.  I have never been a huge bread lover so I haven’t missed not having bread in the house and it’s done us no harm not having all the baked goods either.  Then about a year ago I cut all gluten/grains from my diet so gluten-free breads and corn tortillas were no longer on my plate, though Maisie continues to eat them.  Not eating grains I have come to love plain burgers on a plate and chicken and various other “sandwich” salads served in lettuce wraps.  Then I saw a number of recipes for plantain tortillas/wraps/bread and they captured my attention.  Some of the recipes were very plain, plantains, water, salt & pepper and then others included the addition of coconut or tapioca flour.  Some of the recipes called for green plantains while others wanted partially ripe yellow ones.  In the end I put together my own version and we’ve been happily enjoying them, warm or cold, wrapping a whole variety of foods. 

We enjoy the slight banana taste of the ripe plantain so yellow with a few dark spots works perfect for us.

 This recipe is beyond simple as all the ingredients are added to a blender and then once smooth, dollops are spread into rounds on a parchment paper lined baking sheet and baked until golden.  Easy-peasy!!

Oh and don’t judge but my favorite filling for these Plantain Wraps is a slightly rare, cold, broiled chicken liver…Even if you hate liver, give these Plantain Wraps a try, they’re really quite amazing. 

Plantain Wraps

• 3 large yellow plantains
• 1/3 cup olive oil
• 1/3 cup water
• 2 large cloves of garlic
• 1 tsp. Himalayan salt 
• 1/2 tsp. baking soda
• 1/2 tsp. apple cider vinegar

Preheat oven to 400F.  Line three baking sheets with parchment paper and set aside.  Cut each plantain into a few pieces and then score and pry off the peel.   Place the peeled plantain pieces and all the other ingredients into a blender and process until smooth and about the consistency of yogurt.  Add additional water if necessary.  Using a large cookie scoop (approx 3 TBS) portion out the plantain mixture for 6 wraps per sheet (will only have 3-5 on the third baking sheet) and then using a small offset spatula smooth the batter for each wrap to an approximate 5-inch round.  Bake for 10 minutes and then rotate the pans to different shelves and turn each pan for even cooking, and bake for approximately 5 minutes longer until the wraps are golden and puffed.  Remove from the oven and allow the wraps to cool on the baking sheets.  Then easily peel the wraps off the parchment paper and enjoy.  Store the wraps in either a Ziplock bag or sealed container in the refrigerator.  There is no need to layer parchment between the wraps, they can just be stacked. 

Enjoy!

Easy White Corn Tortilla Pizza

Sometimes I make Maisie “safe” pizza dough and I try to keep some in the freezer but when I run out and time is short, I make “safe” gluten, egg & dairy free pizzas fast and easy using white corn tortillas.  Recently Maisie has said that she actually prefers these pizzas to when I make gluten-free dough so these may become her standard go-to pizza.  I’ll tell you, they are so simple, I’m happy not to make dough and the speed at which these can be made versus waiting for my dough to rise…well no comparison.

I lightly toast the tortillas in a dry cast iron skillet, on both sides, until they are just a bit crispy.  You can see the difference between the toasted and the uncooked tortilla. 

I then lay the tortillas on a baking sheet lined with either a Silpat, parchment paper or aluminum foil. 

I add Maisie’s favorite toppings and then it’s into the broiler to quickly bake the toppings on to the crust.

A delicious and “safe” pizza for my girl.

Easy White Corn Tortilla Pizza

• white corn tortillas (I used the 6-inch round)
• pizza sauce or tomato sauce
• Daiya cheese (for vegan) or mozzarella
• pepperoni minis

Heat a large cast iron skillet and lightly toast both sides of the tortilla.  Lay the toasted tortillas on a baking sheet lined with either a Silpat, parchment paper or aluminum foil.  Add light toppings* to the tortillas.  Place the pan of pizzas under the broiler and allow the cheese to melt, watch carefully as it only takes a couple of minutes.

* If you add meats and vegetables, they need to be fully cooked as they are really only warmed when the pizza is put under the broiler.

Servings:  Maisie generally eats 2-3 pizzas for a meal.  I layer the leftover pizzas with wax paper or plastic wrap between them, wrap and refrigerate.  To reheat, I arrange the slices on a plate and microwave just until hot.  The pizzas can also be reheated in a cast iron skillet, this re-crisps the bottom of the pizza.

Enjoy!