Plaintain & Cassava Skillet Bread

Plaintain & Cassava Skillet Bread

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Grass fed cheese melted between grilled Plantain & Yuca breads with roasted tomato leek soup! I’ve been thinking about this all week and after cooking for everyone else, writing, editing, and blog posting, I finally made it for me. Just me.

Makes 6 small flat breads



  • 2 whole eggs
  • 2 ripe plaintains, dark skinned and soft, but not mushy
  • 1/2 cup cassava flour (yuca not tapioca flour)
  • 1/4 cup almond flour (or sunflower seed flour)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1 tablespoon of your choice oil (I used duck fat but you can use coconut oil, ghee, tallow, etc)


How To

1). Using a food processor: Put all ingredients, except the oil, into processor and pulse for 30 seconds.

2). Heat oil in a large skillet (preferably cast iron) over medium heat. Drop 3 individual spoonfuls of batter into skillet to make your first 3 breads. Press batter down flat. Cook on medium heat for 3-5 minutes, and then flip over to other side for 3-5 more minutes.

3). Repeat previous steps with remaining batter. Use for grilled cheese sandwiches, burgers, pupusas, arepa sandwiches, toasted with jelly, etc..