Recipes Paleo Bread 4.6 (19) 17 Reviews 8 Photos This grain-free bread can be part of a paleo or grain-free lifestyle. Try adding different seasonings to the dough before baking. Works well as a pizza crust or flatbread. Submitted by Alli Shircliff Published on April 2, 2019 Save Rate Print Share Trending Videos Close this video player 8 8 8 8 8 Prep Time: 15 mins Cook Time: 15 mins Additional Time: 5 mins Total Time: 35 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 2 large plantains, peeled and broken into chunks 2 eggs 1 tablespoon olive oil, or more to taste salt to taste Directions Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Blend plantain, eggs, olive oil, and salt in a food processor until smooth, scraping down sides occasionally. Spread plantain mixture into a rectangle about 1/2-inch thick onto the prepared baking sheet; sprinkle salt over the top. Bake in the preheated oven until bread is lightly browned and holds together, about 15 minutes. Cool on pan for about 5 minutes before slicing with a pizza cutter. I Made It Print Nutrition Facts (per serving) 156 Calories 4g Fat 29g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 156 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 62mg 21% Sodium 27mg 1% Total Carbohydrate 29g 11% Dietary Fiber 2g 8% Total Sugars 14g Protein 3g 7% Vitamin C 17mg 19% Calcium 12mg 1% Iron 1mg 5% Potassium 480mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved