So my plantain kick continues with my sweet cracker recipe today. I’m hooked on molasses. I guess because it’s seems like a “fall” flavor and because it’s new to me. I’ve never cooked or baked with it until I learned it’s what’s in brown sugar. That’s right brown sugar is just sugar and molasses. So I thought I could mimic that brown sugar taste with the molasses and then add some ginger and cinnamon and top with coconut sugar (which also has that brown sugar taste). I snack on these after dinner. You only need a couple to satisfy your sweet tooth if you havet one. I also like to crush these and add them to my coconut yogurt.
So today I started with a black plantain which has to most sugar. You could use a yellow one or even a green one if you like. I was about to throw this one away but was pleasantly surprised when I peeled it and saw that it was perfectly fine! I later learned that black plantains are not spoiled or rotten like bananas…they are just ripe and sweet and starchy.
I don’t know if you can tell from the pic below but they are like a perfectly ripe banana. I’ve been using yellow ones for a long time because I was unable to buy them green and didn’t know that they could actually get black.
The recipe is just like my Savory Plantain Cracker. It has 1 plantain, coconut oil, molasses, spices and coconut sugar. You add all your ingredients except the coconut sugar to a high speed blender or food processor and blend until it’s smooth and thick. You can add water or almond milk if it’s too thick but you shouldn’t need to.
Next you spread it as thin as you can without making “holes” on a silpat or on parchment paper. Sprinkle some coconut sugar on top and pop it in a 300 degree oven. This is what it looks like spread on my silpat covered cookie sheet with the coconut sugar sprinkled on top.
This is what they look like after 30 minutes of baking. You can see that the outer ones are crisp and brown but the middle ones are still not ready because they are thicker. Sometimes I don’t spread the mixture evenly and I have to break off the outer crackers and put the rest back in the oven.
This what they looked like after 40 minutes of baking As you can see from the pic below the middle ones are not quite done. I just pulled off the outer ones, turned off the oven and put them back in for 10 minute increments until they were all done.
In the end you can see they get pretty dark and crunchy. One plantain makes about 40 “Wheat Thin” sized crackers. I think they would be great with a cup of tea in the afternoon or just to snack on when that sweet tooth calls your name. Enjoy!
Recipe: Sweet Molasses Plantain Crackers
- 1 plantain yellow or black
- 2 Tablespoons coconut oil melted
- 2 Tablespoons molasses
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 Tablespoon coconut sugar
Preheat oven to 300 degree F.
Chop up your plantain and put it in a high speed blender or food processor.
Add everything else except the coconut sugar.
Blend or process until it's very smooth like the consistency of hummus. If it's too thick to spread add a bit of water or almond milk, 1 Tablespoon at a time. The ripeness of the plantain will determine this. I didn't need any for mine.
Put a silpat or a piece of parchment on a cookie sheet.
Spread the mixture evenly and thinly as possible without making holes.
Sprinkle coconut sugar on top.
Bake for 10 minutes and pull it out of the oven to score with a pizza cutter or knife.
Pop back into the oven and cook for 30 more minutes.
Once the edges get dark and crispy, turn off the oven and continue to cook until the center is crispy. You may need to pull off the outer crackers so they don't get over done.
This part takes some practice. You just have to keep checking them until they have the look and feel you like.
Let them cool and then eat.
Store in a airtight container.