If you’re a longtime reader of this blog, you’ll know about my love of plantains.
If you’re new here, let this serve as your warning: I freaking love plantains. I’ve created multiple plantain recipes in the past, and there will likely be many more plantain recipes in the future of this blog.
Heck, I’m even giving a cooking demo all about plantains.
I’m starting to consider myself The Plantain Queen. As such, I’m proud to share these Sesame Plantain Crackers with you!
Making crackers sounds like a lot of work. But seriously, don’t let that fool you.
It’s as simple as adding the ingredients to a blender, blending until smooth, spreading the mixture out on a rimmed baking sheet, and baking at a low temperature. Easy peasy. To be honest, I’m not sure why I didn’t do it earlier!
I’m also pleased to report that my partner, who normally detests plantains (yeah, opposites attract for sure!) gave these sesame plantain crackers a thumbs up. Score!
The plantain crackers were also a huge hit with a few members of The Kitty Committee. Their not-so-sneaky tactics to steal a few crackers made photographing a bit challenging.
This month, my posts won’t be as text-heavy. I’ve chosen to participate in NaNoWriMo (National Novel Writer’s Month) – basically, you attempt to write a 50k word novel in November. I already dedicate oodles of time to the blog between coming up with recipes, photographing them, editing the photographs, and writing the posts…so I’ve decided writing a little less will help free up a bit of time for writing. Wish me luck – I’m admittedly off to a rocky start!
Without further delay, here’s the sesame plantain cracker recipe you’ve been waiting for!Print
- Preheat oven to 300 degree and line a large rimmed baking sheet with parchment paper. Make sure the parchment paper goes all the way to the edge.
- Put all ingredients in a high-powered blender or food processor and blend until a smooth puree is formed, between 2-4 minutes.
- Pour the batter onto the prepared baking sheet. Use a rubber spatula to cover the sheet uniformly. The batter is sticky, so it may take a few minutes, but it doesn’t have to be perfect. Shoot for 1/8″ thickness.
- Bake for 10 minutes. Remove from the oven and score the batter with a pizza wheel. Make whatever size crackers you prefer – these will hold up fine as larger crackers.
- Sprinkle with sesame seeds and extra salt, if desired.
- Place back in the oven and bake for an additional 50 minutes or until golden brown. The cooking time will vary based on how thick the crackers are and how green your plantains are. If they aren’t golden brown at 50 minutes, continue to bake and check every 5 minutes until done. Once finished, removed from the oven and let them cool slightly in the pan. Then transfer to a cooling rack by lifting and moving the parchment paper. Once cool, break any crackers that are stuck together into pieces.
- Store in an airtight container at room temperature for up to a week (if they last that long).
inspired by The Paleo Mom