Crunchy Plantain Crackers - Passionate For Truth

Crunchy Plantain Crackers

20

 

I have always been a sucker for the crunchy foods.  Before removing gluten and grain from my diet, crackers were more of a downfall for me than sweets were.  Not being able (nor wanting to) eat my favorite brand of chemical laden, false ingredient crackers, was a habit that took a while to break for me.  These crunchy plantain crackers have been the very thing to satisfy my craving for crunch and fill my mid-day snack requirement to boot.   I use this for everything from a crunchy treat to making cracker sandwiches with a healthy filling inside.  Easy to make, easy to take on the go.   They are great with dips like hummus, or a homemade coconut milk ranch dressing as well.  Return the crunch into your life and enjoy!

 

Crunchy Plantain Crackers

 

Ingredients:

2 large green plantains, room temperature
½ cup extra virgin coconut oil, melted
½ tsp sea salt, to taste

 

Instructions:

1.   Line a baking sheet with parchment paper.  The bigger the pan, the more crackers you can make!  Make sure your parchment goes right up to each edge of the pan so that you can spread the batter out to the edges as thin as possible.  Preheat oven to 300F.

2.   Place all ingredients in a blender or food processor and blend until a completely smooth puree is formed,
about 2-4 minutes.  1 large plantain usually equals about 1 cup of puree.

3.   I plop several blobs of batter onto the prepared baking sheet on different areas of the baking sheet to make the spreading a little bit easier. It will look a little bit like a hummus mixture with some texture to it.  I use a frosting spatula to smooth it out and cover the entire sheet evenly.  The thinner the batter the better for me, as the thicker batter seems to make a chewier cracker.  The batter should be about 1/8” thick  and almost see through if you want a good crunch.  Be careful as it can separate easily when you are spreading it.  Take your time, the crunch to the ‘crackerless’ is worth it!

4.   Bake for 10 minutes. Remove from the oven and score the cracker batter with a pizza cutter. You can make whatever size cracker you like. The crackers will pull away from each other slightly while cooking and shrink up a bit.  You can make them whatever size you like for whatever use you have in mind.

5.   Place back in the oven and bake for 50-55 minutes, until golden brown.   Thicker crackers can add up to as much as 20 minutes more in my oven.  Watch the crackers closely at this point.  When they are a fairly dark golden brown, they are ready to be taken out of the oven. Remove from oven and let cool slightly on the pan. Move to a cooling rack ** it’s okay if they separate during this process. Once they are completely cooled, you can break apart any crackers that are stuck together.

6.   Store in an airtight container. Enjoy!

P.S.  You can add other spices or seasonings to them depending on your desire.  Garlic powder/salt, cinnamon, rosemary, dill …. the possibilities and flavors are endless.

 

**For more bread replacement recipes like this one, click to receive my free Ebook:

 

 

If you wish to share this recipe, please provide the link back to this recipe here on my website wherever you may share it. If you make changes to the recipe, I ask that you rewrite the recipe in your own words as well as provide a link back to this recipe giving credit as the original recipe that you adapted from. Thank you for your integrity and support! (Plus, I would love to know what changes you make in your own creativity and flavor palates so that we can all benefit from each other!)

20

Write a comment