Ripe Plantain, Chia, Flax crackers
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 209.7
- Total Fat: 15.4 g
- Cholesterol: 0.0 mg
- Sodium: 11.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 7.3 g
- Protein: 4.4 g
View full nutritional breakdown of Ripe Plantain, Chia, Flax crackers calories by ingredient
Introduction
I wanted plantain crackers that had higher fiber than the recipe I had, so I added chia seeds, flax meal, and water to the plantain cracker recipe. This is the result of that experiment. I wanted plantain crackers that had higher fiber than the recipe I had, so I added chia seeds, flax meal, and water to the plantain cracker recipe. This is the result of that experiment.Number of Servings: 12
Ingredients
-
1/2 cup water
1/2 cup chia seeds
1/2 cup flax seed meal
2 ripe plantains
1/2 cup coconut oil, melted
Tips
-I have used both parchment paper and silicone liners. I much prefer the silicone liner.
-If the crackers are not as crispy as you would like after they have cooled, you can put them back in the oven for additional time.
Directions
-Preheat oven to 300 degrees F.
-Put chia seeds, flax seeds, and water in a bowl, stir and allow to sit for 5-10 minutes.
-Put above mixture into the bowl of a food processor and process briefly.
-Cut peeled plantains into 3-4 pieces each and put into bowl of food processor with the chia/flax/water mixture.
-Process for about a minute.
-Add melted coconut oil to the mixture and process for an additional 2-3 minutes.
-Line a large cookie sheet with either parchment paper or a silicon liner.
-Spread mixture to cover the entire liner or parchment covered pan.
-Bake for 10 minutes and remove pan from oven.
-Using a small pizza wheel or a sharp knife, score the surface of the crackers into cracker-sized pieces.
-Put pan back into the oven and bake for 30-45 minutes, until the surface of the crackers is browned.
-Remove pan from oven and, using a small spatula, flip the crackers over.
-Return pan to oven and bake for an additional 30-45 minutes, until the second side is browned.
-If necessary, flip the crackers again, and continue baking until both sides are browned.
***The exact time is highly variable, depending on the degree of ripeness and water content of the plantains. Use your judgment. If you prefer crispier crackers, leave them in a little longer.
-Remove from oven and allow to cool.
-Store in an airtight container.
Serving Size: Makes 12 1-ounce servings
Number of Servings: 12
Recipe submitted by SparkPeople user RHENRIE.
-Put chia seeds, flax seeds, and water in a bowl, stir and allow to sit for 5-10 minutes.
-Put above mixture into the bowl of a food processor and process briefly.
-Cut peeled plantains into 3-4 pieces each and put into bowl of food processor with the chia/flax/water mixture.
-Process for about a minute.
-Add melted coconut oil to the mixture and process for an additional 2-3 minutes.
-Line a large cookie sheet with either parchment paper or a silicon liner.
-Spread mixture to cover the entire liner or parchment covered pan.
-Bake for 10 minutes and remove pan from oven.
-Using a small pizza wheel or a sharp knife, score the surface of the crackers into cracker-sized pieces.
-Put pan back into the oven and bake for 30-45 minutes, until the surface of the crackers is browned.
-Remove pan from oven and, using a small spatula, flip the crackers over.
-Return pan to oven and bake for an additional 30-45 minutes, until the second side is browned.
-If necessary, flip the crackers again, and continue baking until both sides are browned.
***The exact time is highly variable, depending on the degree of ripeness and water content of the plantains. Use your judgment. If you prefer crispier crackers, leave them in a little longer.
-Remove from oven and allow to cool.
-Store in an airtight container.
Serving Size: Makes 12 1-ounce servings
Number of Servings: 12
Recipe submitted by SparkPeople user RHENRIE.