I hate bananas.
Hate is almost an understatement.
However I do not hate plantains- yes I know they are different BUT they really look similar and when you hate bananas as much as I do Plantains are pretty freaky looking!
A couple of weeks ago I decided to cut out seeds and nuts. This was rather upsetting and inconvient for me because I had made these Paleo version of a mynewroots recipes for seed/nut cracks(life changing crackers) and they were basically what I ate all day inbetween meals.
SO I needed a new cracker. Snack with starch or CRUNCH can be very challenging when eating paleo. I fortunately discovered the website: autoimmune-paleo.com
now I LOVE PLANTAINS.
I cannot stop eating them. I want them as crackers, as chips as soft slightly sweet and sauteed.
This recipe is a bit tricky without a blender (I use an immersion blender and it’s quite labor intensive) BUT delicious.
2 large, green plantains
½ cup coconut oil, melted
2 tablespoons fresh rosemary, chopped
1 teaspoon granulated garlic
½ teaspoon sea salt
Preheat the oven to 300 degrees F.
Cut a slit from one end to the other of the plantains and use that cut to peel them. Chop them into large chunks and place them in a high-powered blender or food processor with the coconut oil, rosemary, garlic, and sea salt.
Blend or process until a slightly thick and chunky mixture forms. Pour out onto a baking sheet lined with parchment paper and smooth out until it is a ¼” thick with either a spatula or another piece of parchment paper and a rolling pin.
Bake in the oven for 10 minutes. Remove and score into 1½” crackers with a knife. Place back into the oven and cook for another 50 minutes to 1-hour. They are finished cooking when the crackers are a nice medium brown and the ones in the middle are no longer soft. You may need to cook these up to 20 minutes more to let them get fully crispy.
I just got back from the supermarket with some chicken bones! I have never even looked to see if chicken bones were sold … well now I know!
Excitedly I did my online HW for making bone broth. I asked a friend who has made it- slow cooker style. And I’ve read up on nomnom paleo about a pressure cooker version. andddd I watched danielle walker’s video which loosely follows the nomnompaleo’s version.
It sounds like bone broth smells pretty intense to slow cook for 24 hrs…like gross intense. So the pressure cooker not only makes a less stinky option, but also a much much faster cook. It seems like you can cook your bone broth from 45 min- 3 hrs. Probably depending on your preference and the kinds of bones. I imagine chicken bones won’t need 3 hrs!
About 2lbs of chicken bones!
1 nice onion
3 small-med carrots
a few sprigs of parsley
2 TBS apple cider vinegar(helps to pull out the goodness of the bones)
1-2 tsp salt
8-10 cups of water- until your bones are covered ( my slow cooker would only do about 8+ before it was at the max fill line)
My pressure cooker doesn’t have a whole lot of settings like other fancier ones do- so I’m going to let mine get up to high temp(which is the second ring on the pressure thing on the lid) and then turnt he heat done to stabilize and leave it there for 60ish mins.
Then turn the heat down and wait till the pressure cooker cools enough to release the pressure.
IT came out great! The bones are so soft they crumble to the touch!
After letting it cool and transferring it to tupperware- I stuck it in the freezer for a few hrs so the top layer of fat will solidify. And then scrape it all off!
I’ve been following some yummy recipes from mynewroots.org – like this great life changing crackers recipe- which is basically seeds, psyllium husk and rolled oats plus whatever kind of seasoning you like.
I sadly realized that now that I’m doing a 30 day paleo cleanse :
Rolled oats = NOT PALEO
SO I made some hazelnut milk (which I don’t think i’m into) and used the hazelnut pulp to substitute for the Rolled Oats!
Hooray! Paleo friends crackers. And oh man was I missed a satisfying crunch that it NOT a veggie. And it’s a convenient snack!!!
You can see her full recipe and beautiful photos here
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
¼ cup /40g sesame seeds
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 ½ tsp. fine grain sea salt
3 Tbsp. melted coconut oil or ghee
1/2 cup water (because my hazelnut grinds already had water mixed in from making the nut milk) other wise I would add 1 1/2 as recommended
1 cup wet hazelnut grind from making nut milk!
mix it all up. roll it out between parchment(or I have made do w wax paper) and bake it at 350.
I like mine kinda dark so I do btween 20-30 min on one side and then flip for another 10-15 min.
It really depends on how thin you roll them out!