Hi, foodies in the Hive!

I hope everyone is well. Today I want to share a flourless bread recipe that I learned from a friend and then perfected over the years to suit my taste.

It has been very difficult for me to give up wheat flour completely; however, I have managed to exclude it from my favorite foods, such as sandwiches. This plantain bread recipe is very easy to prepare, plus it is free of lactose, refined sugar, gluten and yeast.

This recipe will be enough for four sandwiches. You can bake two loaves of bread and cut each in half.

It is a light, airy bread that you can bite into gently and it will feel like any other conventional bread, made with wheat flour. Also, you can toast it and it will get very crunchy, due to the soda + vinegar and the high egg white content.

For 750 gr of bread:

350 gr unripe plantains (2 units approx.)
3/4 cups egg whites
2 tablespoons of oil
1 teaspoon soda + 1 tablespoon white vinegar
2 tablespoons of honey
1 teaspoon salt
1 tablespoon oregano

It is not exactly a dough, but a batter that is actually prepared in the blender; you just need to peel and roughly chop the plantains before proceeding with the blending process.

You must weigh the plantain once peeled and cut, since for every 350 grams, you must add 3/4 cup of egg whites.

Then add all the ingredients in the blender indistinctly, except for the soda and vinegar, which must be added in such a way that the latter falls on top of the former and produces the air that our bread needs.

The oregano can be placed right at the end of the blending process if you do not want it to be too fine. This is exactly what I do.

I also like to sprinkle a little on top before baking. This takes the breads from plain to more showable.

Finally, oregano adds a very desirable and enjoyable aroma. Sometimes I substitute it with fried chili, rosemary, peperoncino, or sesame seeds, among others.

Bake in two portions in well greased pans x 1 hour at 180 °C or 300°F. Remove from pans and finish roasting x 5 minutes. As you can see, the bread becomes quite dark and looks very appetizing on the outside....