So I have this wonderfully giving and attentive boyfriend. He loves to take care of me and shower me with gifts. He pops up frequently with surprises.I can’t tell you how many times I have opened the door to him declaring, “close your eyes.”
A few weeks ago one of these encounters brought about a set of tortilla bowl pans. Finally weeks later I have been put them to good use. Yesterday was a wonderfully beautiful day in Terre Haute. When I hit the trail I was struck with inspiration. In my head I began building and envisioning a taco. Once I straddled my bike and hit the trail again, I biked straight to the store to grab a plantain. Shot a text to the man friend while I was checking out to let him know he should probably come to dinner at my apartment.
Excitement. There is something absolutely blissful about thinking something up and then creating it. I think that is why I love baking so much. It is like a supreme high to me. An electric energy that has me brimming to create MORE (for instance after this I sketched a design for a Never Never Land wall mural and a Yogi Baker logo for a back drop).
I would say this was pretty tasty. I started with coconut flour, but found it was a little chalky, switch it up to almond.
Plantain Tortilla Bowls
- 1 plantain
- 1 local pasture-raised eggs
- 2 tbsp organic coconut oil
- 1/2 cup almond meal
- 1/2 tsp sea salt
- Pinch Cayenne Pepper
Let’s Make it Happen: Pulse the plantain. Add the seasonings, oil, and egg. Start pouring almond flour until it starts to form a dough. Press into tortilla pans. Bake at 400 until they are hardened.
Fill with ground , sriracha, lettuce, and salsa. Eat!!