Grain free plantain wraps/flatbread

Since I eat mostly grain free, I like to find great ideas to substitute grains in bread, wraps and crackers.  This is a great recipe I found and have modified using plantains.  Plantains are in the banana family but are usually not eaten raw.  They have more starch and less sugar and are actually considered a vegetable more than a fruit. It grows in warm, tropical climates and is so versatile.  It can be used when green, yellow or even when it turns black; each stage of ripeness having different notes of sweetness.

One reason I love them is because they are full of prebiotic fiber, meaning it’s fiber is an undigestible food.  The reason this is so good for you is that these fibers are actually food for your intestinal bacteria, vital to our overall health.   To learn more about the plantain, its nutritional benefits,  and great ways to add it into your diet, here is a great article by Dr. Josh Axe, draxe.com/plantains/ .

In this recipe, I try to use the plantains when they are greener, so it will be less sweet.  No worries if it starts to ripen, (or even turns black), the flatbread will just be a little sweeter!

Here, I have made it into a big rectangle so I can make it into sandwich rolls or use as a pizza crust.  I have also made smaller circles to use as tortillas which are awesome for taco night!

Let me know how yours turn out and what creative ideas you have to use it!
           plantain wrap     plantain wrap


Grain Free Plantain Wraps/Flatbread
  • 2 whole plantains (preferably green, but riper is fine. As it yellows, it will be sweeter.)
  • 2 cloves garlic, peeled and sliced
  • 1 tsp sea salt
  • 1/3 to 1/2 cups extra virgin olive oil (start with less and add as needed)
  • 1 Tbsp fresh herbs (Optional. If using, try cilantro, parsley or basil) (if using dry herbs, cut it back to 1 tsp)
  1. Preheat oven to 350 degrees.

  2. Peel plantains (more difficult to peel than a banana, so use a knife!), cut into chunks.

  3. Add plantain chunks to blender or food processor along with garlic, salt and 1/3 c olive oil and herbs if using.

  4. Blend together until you  have a thick batter.  You may need to add more of the oil here, or you can add a Tbsp at a time of water to thin.

  5. Line a large baking sheet with parchment paper.  Pour batter onto parchment and use spatula to spread into a thin, even layer to cover almost the whole pan,  (layer will be very thin).

  6. Bake for 10-15 minutes, or until it begins to bubble and brown slightly.

  7. Let it cool and peel off of parchment.  You can cut it into strips here and use for wraps, keep it whole and use for pizza crust, or bake it slightly longer and break into crackers. 

  8. Enjoy!  This will not last long, but if it does, refrigerate or freeze to keep longer. 


Breakfast Oatmeal Bake

My husband works long hours everyday, leaving our house by 6:30 or 7 am and returning 12 to 14 hours later. I found this recipe a few years ago when he voiced his frustration at not being able to find a nutrient dense, filling and tasty breakfast to take with him on his way to work.

I feel good knowing he is eating something healthy to start his day and that he doesn’t have to put any more thought into what to have!

What I love about this recipe is that you can change it up depending on what you have in your house. I have substituted quinoa when I was out of oats, I’ve used every kind of nut imaginable, different dried fruits, dairy milk and non dairy milks and different spices and he always seems to be happy!

Plus, I can make it every couple weeks because it stores so well.

It’s also great served warm with extra butter and maple syrup if you are serving brunch for friends or family.

Breakfast Oatmeal bake with buckwheat groats

Soaked Oatmeal Breakfast Bake

This recipe makes 12 squares. I put 4 or 5 in the refrigerator and then the rest in the freezer in individually wrapped packages (with parchment paper) so they are ready for my husband to grab one on his way to work!

Read through entire recipe as you will need to soak oats and groats overnight, or at least 6-8 hours. 

Servings: 12 squares
  • 1 lb rolled oats (NOT quick cooking oats)
  • 1/4 cup buckwheat groats (help make oats more digestible)*
  • 1 Tbsp plain full fat yogurt (or coconut kefir if dairy free)
  • 2 cups full fat milk (I use grass fed whole milk or coconut milk for dairy free)
  • 6 large eggs (preferably pastured and organic)
  • 2 Tbsp cinnamon
  • 2-3 T maple syrup
  • 1 cup shredded coconut (unsweetened)
  • 2 T ground flax seed
  • 1 tea sea salt
  • 1/3 cup coconut oil or butter, melted
  • 1 cup pecans or walnut
  • 1/2 cup raisins, cranberries or currants
  1. Place oats, buckwheat groats (recipe will work without these if you can’t find), and yogurt in a large glass bowl and cover with warm water. Let stand on counter for at least 6 hours.

    SUSAN’S TIP: I put mine on the counter before I go to bed and it is ready to make in the morning!

  2. After oats are soaked, preheat oven to 350 degrees  (I bake mine on convection, but not necessary), place in colander and drain, but do not rinse.  

  3. Add milk, eggs and the rest of ingredients except nuts and fruit back into large bowl and mix thoroughly. 

  4. Add oats back into bowl along with nuts and fruit and stir to combine. 

  5. Pour into a greased 9 X13 baking pan. Bake for 45 minutes to 1 hour, or until it is browned and fluffy.

  6. Cool and cut into 12 squares and refrigerate or freeze for future. Or, serve for brunch with more maple syrup and butter!  

Recipe Notes

*Buckwheat groats help to reduce the phytic acid on the oats as they soak overnight, which makes the grains more digestible. They are available at most health food stores or online. Also, they are gluten free.