This bread makes a great sandwich, but also is unbelievably delicious toasted and topped with coconut oil and 100% fruit jam. It tastes similar to regular old bread, which to most people seems ordinary, but for someone who has not tasted “real bread” in years, it is heavenly. The addition of 1/4 cup of apple cider vinegar creates a yeast-y flavor and counteracts the sweetness from the tigernut flour creating a yummy balance. The tigernut flour creates a wonderful texture.
1 green plantain, peeled and sliced into coins
1/4 c. extra virgin coconut oil, melted
1/4 c. extra virgin olive oil
1/4 c. apple cider vinegar
2-4 T. water
1 tsp. sea salt
2 T. gelatin
1 c. tapioca flour
1/2 c. coconut flour
1/4 c. + 2 T. tigernut flour
1 tsp. baking soda
Grease a loaf pan with coconut oil and preheat oven to 350 F. Puree all of the wet ingredients except gelatin in a high-powered blender. Add enough water so that blades spin easily. Once everything is smooth, sprinkle in the gelatin slowly while the motor is running on medium-low speed.
In a separate bowl, whisk together dry ingredients. Pour wet ingredients into dry scraping out the blender as much as you can so that no batter remains. Stir wet and dry ingredients together until well incorporated. The dough will be thick. Press into greased loaf pan smoothing out the top.
Bake for 55 minutes. Cool slightly, remove from pan and then cool completely before slicing.