Plantain Cakes!

Almond Butter and Jelly on Plantain Cakes

Chicken Tacos on Plantain Cake Shells

PLANTAIN CAKES

3 Plantains (important - green ones, not yellow and not soft)

2 eggs

1/3 cup canola oil

1/3 cup water

1 Tablespoon Tapioca Flour/Starch

Pinch of salt

-Peel plantains, cut into smaller pieces and put them in a blender. Add all other ingredients and blend until smooth. Heat a skillet or griddle (I use cast iron) and add a little canola oil or coconut oil, spreading out on the pan. Pour or scoop about 1/4 cup of the plantain batter onto the hot pan and cook like a pancake. I flip mine more than once, allowing the plantain cakes to get brown and almost a little crispy. These make great vessels for sandwiches, tacos or even toast with ghee and jelly!

PBJs - Make the plantain cakes as instructed. Feel free to pop them in a toaster oven or heat and crisp them up a little on the griddle. I use almond butter and a no sugar fruit compote. (4 cups frozen mixed berries from Costco -  heat and simmer in a sauce pan for about 20-30 minutes. Add about a tablespoon of tapioca flour and stir in, simmering for about another 10 minutes. Store in a jar in the fridge. It has the exact same consistency of jelly without the sugar!) 

TACO SHELLS - Make the plantain cakes as instructed, except thin them out a little on the pan by using a spatula. Not too thin or large; about 5 inches in diameter and even. Cook the plantain cake only enough to be able to flip it and then only about 30 seconds more on the second side. Using a taco form or even the side of a 9 x13 pan, fold the plantain cake gently over the side being careful not to break it. Place the taco form or pan on a cookie sheet then in the oven at 375 degrees and let them bake until the shape is set and the taco shell is as crispy as you like (at least 10-15 minutes). Fill as desired.

I'll post more ideas as I think of them!