Skip to content
Ingredients
- 2 ripe plantains (yellow with some brown spots for softness)
- 2–4 tbsp cassava flour or arrowroot flour
- 1/4 tsp sea salt
- 1–2 tbsp olive oil or avocado oil
- Optional: garlic powder, turmeric, or herbs
Instructions
1. Prep the plantains
- Peel and chop the plantains
- Steam for about 8–10 minutes until soft (this helps digestion and texture)
2. Blend
- Add plantains to a blender or food processor
- Blend until smooth and dough-like
- Add salt and oil
3. Form the dough
- Transfer to a bowl
- Mix in cassava or arrowroot flour until it becomes a soft, workable dough, not sticky, but not dry
4. Shape tortillas
- Divide into small balls
- Place between parchment paper and flatten (or use a tortilla press)
5. Cook
- Heat a skillet over medium heat
- Cook each tortilla 2–3 minutes per side until lightly golden
Tips for best results
- Grease the pan lightly to prevent sticking
- If cracking → add a little more oil or mash in more plantain
- If too sticky → add a bit more flour
- Green plantains = more firm tortillas (less sweet, more starch)
Healing Benefits
- Plantains → rich in resistant starch → supports gut repair + microbiome
- Cassava/arrowroot → gentle on digestion, low allergen
- Supports blood sugar stability when paired with protein/fat
Simple variation (2-ingredient version)
- Plantains + salt only
- Slightly softer, more delicate tortillas but very clean
