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Now getting back to our recipe, I should first tell you that since I’ve been on AIP, I really missed appetizers (we like to call them tapas). And while I previously made AIP appetizers using sweet potato as the base, I couldn’t help but wondering what replacement I could find for bread or toast that I’d been using before this diet.
So I tried a very simple combination of plantain flour, olive oil, salt and water and baked the mixture. What turned out was an excellent AIP bread lipia that can can be used with any AIP compliant topping to create the perfect tapas.
Here are the ingredients I used:
- 200 grams plantain flour – I used this flour from NuNaturals:
- 3 Tbsp olive oil
- 150 ml water
- Pinch of salt
And here’s how I made the lipia:
- I preheated the oven at 400 F or 180 C.
- I mixed the flour and the salt in a bowl and added in the olive oil to the mixture. I then added in the water bit by bit, while continuing to mix. What formed was a dough that was easy to mold.
- I placed the dough on a baking sheet and using another baking sheet that I put on top, I pressed it until I made it thin enough. Like this thin:
- I placed the baking paper in a baking pan and put it n the oven, where I left it for about 20 minutes. After 15 minutes I checked it regularly to avoid it getting burnt.
- When taken out of the oven, it should come out crunchy on the edges and just a bit puffy in the middle.
With all the modesty I can tell you it was tastier than any other AIP bread I’ve tried so far. I ate mine with thin prosciutto slices on top but you might as well top it with any other AIP compliant ingredient (guacamole, offal pate, bacon, etc). You can also eat it as it is because mine is salty enough that I tastes like a biscuit – I like my food saltier 🙂
I hope you’ll enjoy it as much as I did!