Yield: 8 large pieces
- 2 large or 3 small bunches chard
- 1 green plantain
- 1 tsp salt
- ¼ cup coconut oil, melted
Preheat oven to 300.
Chop chard stems & sauté in bacon fat or coconut oil. Add chopped greens and continue to cook until wilted.
To peel a plantain, score along the length of the peel with a sharp knife and remove the peel in strips.
Combine cooked chard, plantain, melted coconut oil & salt in food processor until it forms a thick green batter. The greener the plantain, the longer this will take. Scrape down the food processor bowl once or twice, as required.
Pour onto a parchment lined baking sheet (mine is 12”x16”), and spread to a uniform thickness. If it gets too thin, it will pull apart. A little thicker than that.
Bake for 50 minutes.
Cool and slice into 8 large pieces, or as you like.
- Freezes great! Cut the parchment paper you used for baking into sheets slightly larger than your flatbread & sandwich between slices so you can separate them when frozen.
- Put a slice in the toaster to reheat if it’s been cold or frozen. It doesn’t get crisp, just warm & floppy. Floppy is better for wrapping around stuff!
*FODMAPs: There is a lot of contradictory information about low-FODMAP foods. All of the ingredients in this recipe is listed as low-FODMAP by reliable sources. Sometimes these sources link to charts created by others, but as the sources I’m consulting are trusted experts in the field, I’m putting trust in their links. Please do your own research to determine which foods you wish to include if are on a strict low-FODMAP diet. And please share what you know!
Here are some sources: