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Serve with a little sweet basil ponzu dipping sauce on the side for a savory treat, or have them plain as an energy-boosting, sugar-free snack. These are also awesome post-workout to refuel without tipping the blood sugar scale into crazy-land. They're also just really decadent while being entirely guilt-free. Everyone wins!
BAKED PLANTAIN FRITTERS [VEGAN, GLUTEN-FREE]
INGREDIENTS
- 2 large ripe plantains, peeled
- 2 cups chickpea flour
- 1 tablespoon rice flour
- 1/4 teaspoon baking soda
- a pinch of chili powder or cayenne
- 1/2 teaspoon sea salt
- 1 teaspoon cumin
- 1/4 cup coconut oil
PREPARATION
1. Preheat oven to 350°F.
2. In a food processor, combine plantains and coconut oil. Blend until smooth.
3. Transfer to a large mixing bowl or stand mixer and add in remaining ingredients. Whisk vigorously or mix on medium-high for about 90 seconds until everything is combined and slightly fluffy.
4. Form into cookie shapes (round or lady-finger-like) and place on a foil-lined baking sheet. Transfer to the oven and bake 15 minutes. Edges will brown slightly, and a toothpick inserted in the middle should come out clean.
5. Allow cookies to sit for 5 minutes before removing from tray.
2. In a food processor, combine plantains and coconut oil. Blend until smooth.
3. Transfer to a large mixing bowl or stand mixer and add in remaining ingredients. Whisk vigorously or mix on medium-high for about 90 seconds until everything is combined and slightly fluffy.
4. Form into cookie shapes (round or lady-finger-like) and place on a foil-lined baking sheet. Transfer to the oven and bake 15 minutes. Edges will brown slightly, and a toothpick inserted in the middle should come out clean.
5. Allow cookies to sit for 5 minutes before removing from tray.
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