AIP Bread Recipe
The recipe is gluten free, dairy free, grain free, soy free, corn free, egg free, Paleo, AIP and free from all additives and preservatives. The recipe is also low FODMAP (but not FODMAP free), since per slice there is very little coconut flour. It is also ideal for the elimination phase of any gut-healing protocol.
Equipment
- 1 Food Processor
- 1 9-inch round cake pan
- 1 large mason jar
Ingredients
- 2 plantains large
- 2 Tbsp coconut flour
- 3 Tbsp gelatin (+ 14 Tbsp water)
- ½ Tbsp + ½ tsp baking soda
- 1 tsp apple cider vinegar
- 1/2 Tbsp cinnamon ground
- 1/2 Tbsp ginger ground
Instructions
- Preheat the over to 400 degrees.
- Cut and slice bananas, then place them in the food processor.
- Add the dry ingredients (coconut flour, baking soda, cinnamon, ginger) + apple cider vinegar to the food processor.
- Place 7 Tbsp warm water in a large Mason Jar. Meanwhile, bring about ½ cup water to a slight boil. Once the water is near boiling, remove from heat. Add 7 Tbsp of hot water to the large Mason Jar. Add the 3 Tbsp gelatin to the Mason Jar, immediately cap, (ensuring the cap is on tightly) and shake vigorously for about 1 minute or until you are certain the gelatin has completely dissolved. For best results, you must ensure that the gelatin has completely dissolved.
- Pour gelatin mixture into the food processor, and blend the entire mixture together until a smooth batter forms.
- Place mixture into cake pan.
- Bake for about 20-23 minutes (for the basic-bread starch version) and 27-30 minutes (for the banana-bread sweet version).
- Allow bread to completely cool, remove from pan, slice and enjoy.