Generally speaking, I’ve been enjoying my grain-free lifestyle and don’t miss it too much. But this week I was really craving bread products. My plantains were finally an acceptable black (it’s kind of scary eating them when they looks so nasty on the outside), and I found a great recipe from PaleOMG for plantain biscuits. These were more like banana bread than a buttermilk biscuit but they were damn good. Wow, I loved them. James and I affectionately called them poops, for the way they look like bit dollops. Appetizing, I know. You should make these for sure.
What you’ll need:
- 3 tbsp coconut oil
- 2 ripe plantains – like black, not yellow/green
- 2 tbsp maple syrup (this makes it non-Whole30 – these were sweet enough I bet you could try it without this and still get something delicious)
- 1/4 cup coconut oil, melted
- 3 eggs
- 1 tbsp coconut milk (canned, full fat)
- 3 tbsp coconut flour (I didn’t have this, so I used almond meal)
- 1-2 tsp cinnamon
- 1 tsp baking powder
- pinch of salt
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Cut off the ends of your plantains and then lightly score them so you can peel them. Cut them in half length wise (I had to cut in half width-wise too to fit in my pan).
- Over medium heat, brown the plantains on each side in 3 tbsp of coconut oil – each side needs about 3-4 minutes. They should be golden/brown, but don’t burn. If some pieces cook faster than others, just remove from pan and place into blender.
- Once all are cooked, blend in a food processor so they become smoother/clump together.
- Add in syrup, coconut oil, eggs, and coconut milk – then blend again until smooth.
- Now add in coconut flour (or almond meal), cinnamon, baking powder and salt and blend again, until smooth and well-mixed.
- Using a spoon or ice cream scooper, scoop out batter into biscuits, about 1 inch away from each other. Try to give them some heigh if you can (mine were more flat, but still tasted great). I got 8 biscuits from this mix.
- Bake for 20-25 minutes until slightly brown and cooked through.
Let cool a bit and then try to resist eating them all in one sitting.
I found that the next few days, they still were extremely moist and held up well, but became a bit greasy. I recommend toasting them a bit if you’re not eating them day 1. I will definitely make these again!