In trying to stick to AIP, one of the food items I truly miss is bread. I'm constantly trying to find bread-like recipes so that my bread cravings will be satisfied.
One of my favorite recipes is AIP Plantain Sandwich Rounds as found on the Delicious Obsessions website, guest authored by The Primitive Homemaker. However, I tried modifying this recipe tonight. In fact, it's still in the oven, so I don't know how it turned out yet. Let me tell you how this experiment came about.
I belong to a fabulous AIP support group on Facebook. It's called AIP for You and Me. I shared the recipe for the plantain sandwich rounds, and a member of the group commented on my post. She was sensitive to plantains and could not use them in her recipes. She indicated that sweet potatoes could be used in the recipe in place of plantains, so that's what I decided to try tonight.
The original recipe calls for 2 yellow plantains. With plantains, you can put them directly into the food processor "raw." With sweet potatoes, it doesn't make sense to do that. So, I peeled and chunked the amount of sweet potatoes that seemed equal to 2 large plantains. I used one regular sweet potato and 3 Korean white sweet potatoes. It's what I had in the house!
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*Don't forget to wash your potatoes thoroughly so you can add the skin and ends to your baggie of veggie scraps in the freezer!*
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So, after chunking the sweet potatoes, I boiled them in water until they were fork tender. I drained the water and put them in the food processor along with some sea salt. After they were all processed, I moved the sweet potatoes to a bowl and started adding arrowroot flour/starch. The plantain recipe calls for 1 cup of arrowroot flour/starch. I ended up having to add 2 cups. I guess I overestimated the amount of sweet potatoes I had. You can kind of eye the mixture to see if it's ready for baking.
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| before mixing |
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| after mixing |
After the sweet potatoes and arrowroot flour/starch were well blended, I put a very thin coat of olive oil on a pizza stone and spread the potato mixture onto the stone. In hindsight, I should have used 2 stones, but it still turned out ok. If I had used 2 stones, I'm guessing the "flatbread" would have been thinner and more cracker like. I kind of knew it was too thick by the way the mixture created a "bubble" while in the oven. Weird.
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| pre oven |
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| "bubbles" during cooking |
Cooking time definitely increased with the modifications. I had to cut the flatbread into quarters and turn over a couple times. I cooked for 20 minutes at a time.
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| cutting into quarters for turning over during cooking |
All in all, this modified recipe was not a failure. I ate it with AIP Chicken Liver Pate and by itself. I even let a coworker try it, a fellow lover of cooking, and he liked it! So, YES, I will keep making the sweet potato version of the AIP Plantain Sandwich Rounds and keep tweaking it so it turns out the way I want. I need my bread!
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| finished flatbread and pate |
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