This recipe is an all time favorite. My husband in particular is obsessed with it, especially as our go-to to-go dinner for movie night (yes, we contraband it into the movies).
This plantain burger bun is easy to make and its mild sweet flavor pairs heavenly with the saltiness of the burger. It is soft on the inside and crispy on the outside. And it’s a great substitute for store bought gluten-free buns that contain refined vegetable oil, corn starch syrups and preservatives.
Total time: 30-40 minutes | Servings: 2
- 1 yellow plantain
- 1 cup of arrowroot flour or tapioca flour
- 2 tbsp of almond flour
- 2 tbsp of coconut flour
- 2 tbsp of Nutiva Organic Shortening, Original, 15 Ounce
- pinch of sea salt
- dried oregano & basil to taste (optional)
- Preheat oven to 375 F.
- In a food processor, combine plantain and palm shortening. Set aside.
- In a medium bowl, combine the arrowroot/tapioca flour, almond flour, coconut flour, sea salt and herbs.
- Combine the plantain mix with the flour mix and kneed with your hands, gently mixing it.
- Once you’ve reached the consistency of dough, make large burger bun with your hands.
- Place it in the oven and bake on 375 F for 20 minutes, then increase the temperature 400 F and bake for an additional 5-10 minutes in order to achieve a crispy consistency on the outside.
Enjoy this plantain burger bun with a beef/turkey/chicken/lentil patty, guacamole and broccoli sprouts.