Ingredients

• 1 1/2 cup chopped green plantain (about 1 medium) [see my video on plantains here]
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/3 cup coconut milk (or substitute with 1/4 cup water and an additional tablespoon evoo)
• 1 cup Otto’s cassava flour

Directions

1. Preheat oven to 425F.

2. Combine plantain, olive oil, salt and coconut milk in a blender and blend on high for 1-2 minutes, until a completely smooth puree.

3. Invert puree into a mixing bowl. Add cassava our and work into the puree until a sticky rm dough forms.

4. Divide dough into six and roll each part into a ball (about 2” in diameter). Place on a baking sheet. If desired, cut an ‘X’ with a sharp knife about 1/4 “ deep at the top of each dough ball.

5. Bake for 25 minutes.

6. Remove from oven and let cool at least 5 minutes before serving.

7. Note: This recipe doubles really well. These rolls are best enjoyed still warm (or cooled to room temperature) on the same day they are baked (like all baked goods make with plantain, they tend to dry out after a day or two). Store any leftovers in an resealable bag in the fridge or freezer and gently warm to room temperature or “warm roll temperature” before serving.

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