I recently had a chance to try a recipe with plantains because of my mom, who has decided cooking with them it is the next best thing. We had a lot of success with Pizza Crust from Plantains, so I was happy to try these crackers. The recipe is from ThePaleoMom.com, and has great instructions on how to make them so I will not repeat that here.
The reason I’m sharing this recipe is because we tried it with two ‘twists’ and were really happy with how they both turned out! All in all, they were crispy on the outside but still overall chewy. Personally, I think they should be eaten right out of the oven so they are crispy.
OR, you can do what I did each time I snacked on some once they were not ‘fresh’. Keep them in the fridge (I had some for up to 3 weeks), but when you want some, place them on the wire wrack in a toaster oven and toast on 450 for 10 minutes or so. Make sure to have a tray below because some of the coconut oil will drip. But then they are warm, soft on the inside, and completely crispy on the outside. Delicious and almost better than the ‘right out of the oven’ taste!
Sweet and Savory Plantain Crackers (GF, DF, SF)
Please visit ThePaleoMom.com to see all the instructions and ingredients. I just wanted to share how I recently made them and how delicious they were!
For the savory, we simply sprinkled on our favorite hamburger seasoning along with some salt. It’s called Buck Seasoning and yes, it was originally sold for using on venison. But honestly, it’s my family’s favorite seasoning and now that he’s been introduced to it, The Hubs likes to put it on everything. But the take-away verdict is that the plantain crackers were a great base for our already favorite salty flavor. There isn’t a strong flavor from the plantains, so I felt like they were an open palette. Get creative! Or in my case… not ;)
For the sweet crackers, we mixed together cinnamon with a little bit of honey and spread it over the ‘batter’ before we baked them. And also sprinkled on some xylitol. They were delicious! I personally think that the coconut oil better complimented the sweet flavor and went perfectly (for the savory, I think we’ll go with olive or avocado oil next time).
Have you ever made plantain crackers?
This recipe is linked to Real Food Recipe Roundup, Real Food Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Inspire Me Wednesday, Full Plate Thursday, Fight Back Friday, Friday Favorites, Foodie Friday, Gluten Free Friday,