This recipe is so simple that I forgot to post it. It just slipped my mind completely.
It's also something I haven't made in a while.
I've been thinking a lot about the amount of distance my food has to travel before it reaches my belly. This isn't a new train of thought, but it's been a big one since we moved to lush and Canadian-style tropics of Victoria from the frigid and dry climate of Calgary. The climate on this island was one of the biggest factors in our decision to move. Not only was the lack of recognizable winter appealing, but we were drawn to this region's capability to actually grow food. Yes, you can grow food in the prairies, but the season is limited and in an area with such a large population (metro Calgary alone is pushing 1.2 million) the majority of food needs to be shipped in to meet the high urban demand --getting fresh produce to snowed-in cities is also an expensive operation. And considering that we aim to minimize our environmental impact as much as possible, we wanted to be in a place where local food was more accessible and affordable year round. We try to buy the majority island grown or raised and have traded out staples like coconut oil for cooking for lard from free-range island pigs. So as I shift towards more local produce I've been selective of what far off foods make the cut. Since coffee and chocolate are most certainly excluded from this equation, things like plantains or coconut haven't been added as frequently as they used to be.
These dudes aren't really buns in the traditional sense. I'm not trying to fool anyone. I just wanted to create a tasty option to function as a vessel to transport my burger patties or pulled pork so they can successfully be slathered in mayo or guacamole all the while still being eaten by hand. The flavour is slightly sweet --even sweeter with riper plantains-- and the form is held together by the natural pliability of the starch in the plantains.
2 ripe-ish plantains (yellow is best, but if they are still a little green it's fine)
1/2 cup coconut flour
1/2 cup arrowroot powder
Preheat your oven to 375 degrees and line a pan with parchment paper.
Peel the plantains and toss them in a food processor with the coconut flour and arrowroot powder. Pulse until a crumbly dough is formed.
Dust a flat surface with a 1/2 tsp coconut flour to roll out the buns. Grab a golfball-sized handful of dough and flatten it out in your hands a wee bit before rolling it out. This dough is quite dry so if you are use a rolling pin right away you'll end up with massive cracks in the buns (insert 'cracks and buns' joke here).
Bake for 20 minutes or until the edges are golden brown. Served best straight out of the oven or can be reheated in a pan with a dollop of fat.
May your toppings drip freely in your beard.