From December/January 2015 issue
Makes 1 (9-inch) flatbread


  • 1 TBSP coconut oil
  • 1 (6–8-oz) green plantain, peeled and sliced
  • 1/2 cup water
  • 1 TBSP finely chopped fresh rosemary
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt


  1. Preheat the oven to 375ºF.
  2. When the oven is preheated, place the skillet in the oven to heat up.
  3. Place the plantain slices and water in a blender. Blend until smooth.
  4. Add the rosemary, onion powder, garlic powder and salt. Blend

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