Raw Plantain Onion Bread

Raw Plantain Onion Bread


This raw plantain onion bread is one of the easier raw dehydrated breads I’ve yet to make. It definitely qualifies for the raw food recipes with under 5 ingredients category. Living in Hawaii, we have an abundance of plantains. I made some chips out of them but wasn’t totally thrilled about it. So we came up with either a bread or a cracker depending on how thick you want to go. I also used plantains to make raw plantain tortillas for this raw Mexican Fiesta. You can usually find plantains in any Asian grocery store if you’re living in North America, especially in the big cities. You could also use banana instead but it will be a lot sweater. Plantains are more meaty and has a distinct flavor to it so if you can, use plantains.

Raw Plantain Onion Bread Recipe

Kitchen Equipment

For this raw food recipe, all you will need is a food processor and a dehydrator. I recommend the Excalibur dehydrator. These are essential raw food kitchen tools that I recommend stocking your kitchen with.

Raw Ingredients

In a food processor, blend:

  • About 8-10  plantains
  • Half of a red onion.
  • Pinch of pepper and any other spices you want to add. You can try curry spice, cumin, or caraway.

I like the onion to add some texture, so I process all the plantains first, dice up the onion with a knife and then pulse it in at the end with a pinch of pepper to taste.

Spread it on a reflex sheet with an angle spatula and stick it in the dehydrator at about 150 for the first hour then turn it down to 115 for another couple of hours. At this point, you should be able to flip it pretty easily. After you flip each tray, you will probably need another 3-4 hours or so, but just keep an eye on it. After it’s done, let it cool and then use a glass container for storage…or maybe make yourself a sandwich with it first! I love simple sandwiches: try avocado, tomato and sprouts.

Enjoy and bless the wonderful food that you eat.

Aloha and have a miraculous day!

Laura Dawn

 

4 responses to “Raw Plantain Onion Bread”

  1. Laura Dawn says:

    Yes, with plantains, they should be yellow when ripe and you can even use them when they’re turning brown as well!

  2. Gwen says:

    These look fabulous! When you say ripe, do you mean yellow?
    Thank you.

  3. Laura Dawn says:

    I used ripe plantains for this recipe. Enjoy!

  4. Maeve says:

    Hi! This is a great idea – I’ve been experimenting more with plantains lately. Would you recommend using green, yellow or black plantains for this recipe?

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