Ingredients
- 1 Plantain, peeled and chopped
- 1 teaspoon sea salt
- 1 teaspoon Dried Garlic Granules or Powder
- 1 teaspoon dried onion powder
- 1.5 teaspoon Dried Chives
- 2 tablespoons coconut oil melted
- 1 cup arrowroot flour, or more if needed to make a soft , but workable dough
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 160C degrees.
2. Add plantain, coconut oil, salt and spices to the mixing bowl. Blend until the plantain pure is smooth. SP7 , stop and scrape sides down from time to time
3. Transfer plantain mixture to a large mixing bowl and add tapioca flour. Mix using a fork, than knead all of the flour into the dough using your hands
4. Divide dough in to 3 . Roll each of them out between 2 sheets of baking paper to about 2mm thick and cut in to squares
5. Place baking paper on baking tray, and put in the oven.
6. Bake for 15 minutes, or until golden. Sometimes the middle a little thicker,so I brake off the outside ones and put the others back in the oven for a few more minutes.
7. Put on rack and brake them apart while still warm.
8. Enjoy
METHOD:
Tip
Before baking, you can sprinkle with caraway seed . Perfect with dips or on their own
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
pumpkin33: I live in subtropical region in Australia. Some grocers sell them as well as taro etc.
I kept the left over crackers for more than 3 weeks in alfoil paper and there are still very tasty and crispy. I put some in a glass container with plastic lid but these one were "passed their date"
I am sure you can try with green bananas
Clairette
This recipe is awsome. Tasty, crispy. I cooked the crackers 3 days before serving them. I kept them in alfoil paper in fridge. Five stars at least. My guests loved them with camembert, dips, all sorts of things that you have with an aperitif. I will do again and again. Thank you
Hi
Where did you source plantain from?
Thanks
Elisa
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