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Friday, June 27, 2014

Simple Sandwich Rounds (AIP)

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Who doesn't love a good sandwich? Growing up, I ate a standard white-bread/bologna/cheese sandwiches pretty often, and it was definitely a comfort food for me. Then when my "real food" days came about, my husband and I ate sourdough veggie sandwiches on the reg. After starting AIP, I thought the days of enjoying sandwiches were over. Then, I stumbled upon something amazing. Plantains. 

Plantains have allowed to me to create so many things, while still following a "restricted' diet. So far, these sandwich round have been one of my favorite. This is probably one of the most simple recipes I've came up with, containing only THREE ingredients. They're versatile, and even taste delicious all by themselves. I can't wait to hear what you all decide to make with them! 



I shared this recipe over at Delicious Obsessions, so hop over there to see it!




12 comments:

  1. These look great, but tapioca is gluten cross-reactive for me. Would arrowroot starch work instead of the tapioca flour?

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    1. Hi ther Vian,

      From my experience, tapioca and arrowroot seem to be pretty interchangeable. I would think you could just sub one for the other in just about any recipe. With that being said, I haven't tried it, so I can't say for sure how it'll turn out. If you do try it though, let me know so I can note that in the recipe! I hope it works out. :)

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    2. I thought that tapioca and arrowroot starch were one and the same. Is that not correct?

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  2. I like to take 1 plantain and 2 eggs mix them in a magic bullet for a great pancake substitute. I use the leftover plantain pancakes to make sandwiches with. Use the batter like you would regular pancake batter. I prefer the plantain to be green but if you like a sweeter pancake use the plantain when it is yellow.

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  3. I gave the 'bread' a try - but found that the mixture was really dry. I w your reference to 'dollops' and wondered if you had rather moister 'dollops'!! I am new to plantain use - so not quite sure if the plantains were too 'ripe' or old etc!!!
    The end result was somewhat dry substance after they were cooked! Not sure what I did wrong - but the ideas is fantastic - now I have perfect the execution!!! Any tips!? You are really adept with the use of plantains! Brilliant!!!
    Elizabeth

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    1. Hi Elizabeth!

      Oh no! That stinks. What color were the plantains that you used? It takes a bit of kneading to get the tapioca completely incorporated; maybe there was an issue there? The dough will be pretty thick, but it shouldn't be powdery dry. I really wanna help you figure this out! :D I thought this was a "fail-proof" recipe, but another commenter had the same problem. Have you tried the recipe again? Plantains can vary in size, and that change the amount of tapioca needed by +/- a few tablespoons. If you try again, just slowly add the tapioca in. If you notice it starts getting "too" dry, let me know how much you had left over. There may be an issue with temperature, or over cooking as well. Hope this helped.

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  4. I found the mixture really dry too, and since i only have a blender at the moment I couldn't get the plantains pureed, just chopped. So I added 2 eggs to the puree and a pinch of baking soda. They are in the oven right now, we'll see how they turn out!

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    1. Soo.. how'd they turn out? :D A good blender or food processor definitely helps. Ripe plantains could probably be mushed up by hand, but you should get a thick paste out of the yellow plantains. Ripe plantain will work fine for this recipe, you'll just a get a sweeter, doughier end-product. I'd love to help you trouble shoot.. hope they turned out well!

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  5. I tried these and had a few problems �� are you supposed to oil the parchment paper? I couldn't get them off! I had to like rip off the bottom skin of the round, and then the inside of the upper edge (they puffed like a pita) was not cooked all the way...what did I do wrong?

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    1. Hi dd,

      I've actually had one other commenter say the same thing, and this is the advice I gave them:

      I personally have only every had this issue once, and it's when I used a cheaper parchment paper. I typically use Reynols of If You Care.. parchment paper and get no sticking whatsoever. The time it stuck I used a wax paper from the dollar shop, and I had the same experience as you. Mine usually puff up too, but flatten out once removed from the oven. If you over-cook them, it'll puff up in the oven and harden like that- so many cook them for a shorter period of time. I hope this helps, and that you'll try the recipe again. :D

      Tyler

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  6. Thanks - I'll try again. I used Pampered Chef parchment paper, which wasn't cheap �� but it was pretty old!

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  7. Hi! I made these tonight for our burgers, and they were just a little gooey inside (but not icky gooey). Is that how yours were? I had quite large plantains, so I added an extra half cup tapioca. I had a couple spare after dinner, so I spread some jam on them. Pretty tasty!

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All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.