Okay…I am addicted to these. Seriously! I love them. I discovered this recipe from The Paleo Mom about six months ago, and I have made them several times. I will admit that my early batches did not turn out as well, and it took some time to play with the mixing times, the oil amount, the baking times, etc. Here are some things I have discovered:
1) Take time to mix the batter well. It should take about 4 minutes to mix in your food processor, and you will have to probably stop the processor a couple times to scrape the sides.
2) Start with 1/3 cup of melted coconut oil in the beginning of mixing your ingredients. Slowly increase the oil to reach 1/2 cup. Sometimes you will not quite need 1/2 cup, while other times, you may need a bit more. A lot depends on the size of your plantains. (A little update: I LOVE the Trader Joe’s Organic Virgin Coconut Oil. I think it almost has a buttery flavor to it. Otherwise, another great coconut oil is Wilderness Family Naturals, and I have provided the link to that on Amazon at the end of the post. 🙂
3) Baking times have varied with my batches. Some crackers are done in 55 minutes, while others have taken 1 hour and 10 minutes. Sometimes the crackers toward the edge of your pan will be completed sooner than your center ones. If that happens, simply remove the ones on the outside of the pan, and place the remainder back in the oven.
4) As they cool, they will harden. 🙂
5) They are great with cheese or hummus! 🙂
6) Make sure that you store any unused plantains in the fridge until you bake with them. This will keep them from ripening. You WANT the greenest plantains that you can get. This creates the “crisp” cracker. As soon as they start to ripen/turn yellow, they will not turn out as well. They stay green in the fridge for approximately 2 weeks, but you should keep an eye on them. 🙂 Use them right away if you observe that they may be ripening.
This is a great option for those choosing to avoid grains. Plus, plantains are full of great nutrients! 🙂 I have found mine at Whole Foods. Thank you to The Paleo Mom for this great recipe! Click HERE for the recipe link.
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