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Plantain dessert tamale recipe

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Ingredients

Adjust Servings:
4 Plantains
⅓ cup toasted Coconut flakes
1 cup whole spelt Pastry Flour
¼ cup Wheat Germ
1 cup date Sugar
1 teaspoon ground Cinnamon
½ teaspoon ground Ginger
½ tablespoon ground Nutmeg
2 tablespoons Vanilla Extract
1 tablespoon Almond Extract
Pinch of Sea Salt
Vanilla Almond Milk as needed
4 large Collard Greens

Plantain dessert tamale recipe

  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat oven to 350°.

2
Done

Cut off the ends of the plantains and cut them in half lengthwise, leaving the skin on. Place the plantains, skin side up, on a baking sheet.

3
Done

Bake until soft but not falling apart, about 10 to 15 minutes.

4
Done

Remove the peels when cool.

5
Done

Place cooked plantains in a food processor with coconut flakes, flour, wheat germ, date sugar, cinnamon, ginger, nutmeg, vanilla extract, almond extract, and salt and purée into a smooth batter. (Add a small amount of vanilla almond milk if needed for the purée.)

6
Done

Place a quarter of the mixture onto each collard leaf. Wrap each packet snugly.

7
Done

Steam the packets over boiling water for 5 minutes.

8
Done

Remove packets and unwrap when cool enough to handle.

9
Done

Serve with raspberries or other fresh fruit.

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Poached peaches with raspberry sauce recipe
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Crispy accordion potatoes recipe
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Poached peaches with raspberry sauce recipe

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