Plantain, Avocado and Friends Paleo Breakfast Bake could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe makes 1 servings with 935 calories, 22g of protein, and 41g of fat each. For $3.82 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe from The Healthy Foodie has 43 fans. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a main course. A mixture of arrowroot flour, avocado, zucchini, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a great spoonacular score of 91%. Caribbean Baked Salmon Plantain Noodle Bowls with Coconut Avocado Sauce {Paleo}, Sweet Potato Breakfast Bake (Paleo), and Weight loss Salsa Stuffed Avocado & Eggs Breakfast (Paleo, Low-carb) are very similar to this recipe.

Servings: 1

Ingredients:

Equipment:

Cooking instruction summary:

Start by working out. Hard. Give it all you've got. Then shower and get dressed... Alright. Now you're ready to move on. In a small food processor, combine avocado, plantain (or banana), date paste, eggs and vanilla extract and process until smooth and very well combined. Add zucchini and cauliflower and process on pulse until well blended. In a separate bowl, combine all the dry ingredients and mix with a whisk until very well incorporated.Add wet ingredients to the dry ingredients and mix with a wooden spoon or rubber spatula until just incorporated.Grease a microwave safe bowl with coconut oil and pour the mixture right in (allow room for rising, your cake will pretty much double in volume); cover with a paper towel and cook in the microwave on high for about 4 minutes.As soon as your cake comes out of the microwave, garnish as desired and serve.

Step by step:

1. Start by working out. Hard. Give it all you've got. Then shower and get dressed... Alright. Now you're ready to move on. In a small food processor, combine avocado, plantain (or banana), date paste, eggs and vanilla extract and process until smooth and very well combined.

2. Add zucchini and cauliflower and process on pulse until well blended. In a separate bowl, combine all the dry ingredients and mix with a whisk until very well incorporated.

3. Add wet ingredients to the dry ingredients and mix with a wooden spoon or rubber spatula until just incorporated.Grease a microwave safe bowl with coconut oil and pour the mixture right in (allow room for rising, your cake will pretty much double in volume); cover with a paper towel and cook in the microwave on high for about 4 minutes.As soon as your cake comes out of the microwave, garnish as desired and serve.

Nutrition Information: