Maple Walnut Plantain Cakes {paleo, dairy, egg & gluten free
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1½ ripe plantains
  • *reserve other half
  • 1 cup soaked walnuts
  • ½ cup hempseeds
  • 1 cup {GF} oats or shredded coconut
  • 2 tbsp. coconut oil
  • 1 tsp cinnamon
  • 2 teaspoons maple extract
  • dash nutmeg
  • Sauce:
  • 5.2 oz can coconut cream
  • ⅛ tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • dash stevia
Instructions
  1. In a food processor blend 1½ plantains with walnuts, hemp, oil, spices and extracts until creamy.
  2. Add oats or shredded coconut (for paleo option) and pulse a few times to incorporate ingredients.
  3. Form 6 small cakes and place on a lightly greased (with coconut oil) cookie sheet or stoneware.
  4. Slice 6 thin slices of plantain of remaining half: reserving some for the sauce.
  5. Press plantain slice into each center of the cakes and bake for 20 minutes in a 350 degree oven.
  6. With remaining plantain, cream coconut and extracts with dash of stevia for the sauce.
Notes
When buying plantains look for ripe yellow with brown spots if you are making the recipe that day. Otherwise, buying green plantains will take a few days to ripen. These cakes can be frozen and reheated in a toaster oven; after thawing out for 10 minutes. You can enjoy real maple syrup over them too. The cinnamon coconut cream will last up to 4 days in the fridge. Using the oats will give this breakfast cake 12 grams of protein! Using the shredded coconut for a paleo version give it about 10 grams.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/maple-walnut-plantain-cakes-paleo-dairy-egg-gluten-free/