This is my weekend, non-vege treat breakfast!
Note
This recipe is in “Beyond AIP” as psyllium husk is not AIP. Paleo Mom does not consider psyllium husk paleo, however other Functional Nutritionists feel that psyllium can be a beneficial part of a whole foods diet. like everything in moderation. The role of psyllium in this recipe is as a binder.
Ingredients
I have often made this recipe and sub ingredients in and out depending on what is on hand - yes it changes it a bit - but I always enjoy it.
300g green banana (you can use ripe if you wish, green just keeps the sugar content down)
100g coconut butter warmed up (or coconut cream - just the solid bit*)
3 Tablespoons of coconut flour (I have also used tapioca flour - gives a slightly different texture and flavour)
1 Tablespoon psyllium
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1/8th teaspoon of celtic or pink salt
1 teaspoon cinnamon
Preparation
- Turn oven onto 180oC
- Put all ingredients into a food processor or Thermomix
- Mix until all ingredients are blended (Thermomix TM6: Blend 15 secs, scrape down sides, Blend 5 secs)
- Place a silicon mat or baking paper onto an oven tray
- Pour mixture onto silicon mat and spread mixture so even approximately 3mm thick
- Bake in oven for 15-20 mins - will go very slightly golden, the underneath will typically brown where as the top tends not to.
I find it easiest to slice with a pizza wheel.
Store leftovers in an airtight container in the fridge for 1 to 2 days.
Serving suggestion
Top with coconut cream, crispy bacon (cook while banana flatbread is cooking) seasonal fresh fruit
*Tip
For this recipe it is handy to keep a can of coconut cream upside down in the fridge. It makes separating the liquid and solid much easier