Paleo Plantain Bread (Autoimmune-Friendly)
Serves: 9 bars
  • 1 Tbs. grassfed gelatin, available here
  • 3 Tbs. just-boiled water
  • 2 very ripe plantains (yellow with a lot of black), 12 oz peeled plantains
  • ⅓ cup coconut oil, melted
  • ¼ cup coconut flour (free coconut flour from Thrive available here)
  • ¼ cup arrowroot flour
  • 2 Tbs. maple syrup
  • ¾ tsp. cinnamon
  • 1 tsp. vanilla extract (omit for AIP)
  • ½ tsp. baking soda
  • 1 tsp. lemon juice or apple cider vinegar
  1. Line an 8" baking dish with unbleached parchment paper so that it overhangs two sides, as pictured. Grease the paper and pan with coconut oil and preheat the oven to 350.
  2. Have all the ingredients, except the gelatin and water, in a blender (I use and recommend a Ninja).
  3. In a small bowl, whisk together the hot water and the gelatin, until the gelatin has dissolved. This is a "gelatin egg" which will act as a binder. It must be used quickly before it sets. Blend together the gelatin egg with the other ingredients.
  4. Pour into the prepared pan and bake for about 45 minutes, until the top is golden and springs back slightly when pressed.
  5. Let cool before cutting. The bars have a moist and hearty, but not heavy, texture. It will not be as fluffy as a typical bread.
Recipe by Empowered Sustenance at