This Plantain Socca flatbread with Fresh Herbs and Collagen is both delicious and nutrient-dense. This recipe is grain-free, egg-free, paleo, and AIP-friendly.
I was sort of surprised to have discovered a medium-size package in my mailbox several weeks ago as it made me wonder who the sender could be? According to my recollections I didn’t order anything online recently, so I precipitated to open the box in anticipation of a surprise, as a child who can’t wait to unwrap his birthday present. And I loved that I’ve discovered: there was a large canister of the Collagen Veggie Blend inside the package! This collagen was mutually developed by Dr. Sarah Ballantyne & Vital Proteins and it is a veritable powerhouse of nutritional goodness.
What exactly does this vegetable and fruit blend contain? Here is a list of the goodness found inside: spinach, kale, broccoli, carrot, blueberry, blackberry, strawberry, raspberry, cranberry, acerola cherry and lemon! As someone who enjoys working with hidden veggies, I was excited about the convenience this blend represents. Adding just two scoops of the collagen veggie blend deliver 3 servings of vegetables and 1 serving of fruit! Besides, this blend has an excellent amino-acid profile coming from the collagen part of it, not a minor point to consider given that collagen is the most abundant protein in our bodies.
Making Plantain Socca recipe with collagen!
I am sure that this veggie blend will be used up very quickly. Indeed, I have so many exciting ideas on how to incorporate it into the diet! But first comes first, so I started by adding it to my staples and the very first recipe I created was this Plantain Socca with Fresh Herbs and Collagen! This recipe is originated from the plantain flatbread and the introduction of the collagen veggie blend made such a welcome addition to the dish! After all, do you remember your mom saying “eat your veggies, they are good for you”? Doesn’t it resonate with thepaleomom’s new amazing product?
- 2 green plantains, peeled & roughly chopped
- ¼ cup cassava flour (optional)
- 1 scoop collagen veggie blend*
- 1 cup fresh herbs,** gently packed
- 1 cup bone broth
- Sea salt to taste
- Coconut oil, for greasing
- Preheat the oven to 390F.
- Cover the baking sheet with parchment paper and coat it with some coconut oil.
- Combine the plantains together with the cassava flour (if using), collagen, fresh herbs and bone broth in a high powered blender or a food processor. Blend until a very smooth batter forms.
- Spread out the plantain batter evenly on the baking sheet,*** place it on the lower rack of the oven and bake for 25 minutes.
- Once cooked, let the socca sit for a couple of minutes and cut it into portions.
- Serve and enjoy! It makes a nice addition to a breakfast meal, just think about all those hidden veggies!
** Any fresh herbs will do: kale, watercress, arugula, spinach, mint, estragon, etc.
*** Depending on a size of your oven you may need to use 2 baking sheets.
Maria is the blogger behind the Zesty Paleo website. As a Hashimoto's patient for more than a decade, Maria has constantly been taking steps to improve her quality of life, including nutrition and lifestyle choices.
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