| 7 | 100 | 148 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h 30 min | 5 |
| 1 cup slices | Plantain, green, raw (plantain flour available on amazon.ca and at Marty's) |
| 1 cup | Water, filtered |
| 4 tbsp | Coconut oil (or olive oil) |
| 2 tsp | Rosemary, dried |
| 3/4 tsp | Garlic powder |
| 1/2 tsp | Sea salt, fine |
| dash | Black pepper |
Preheat oven to 300F. Measure plantain flour into medium sized bowl.
Add water, oil, rosemary, garlic powder and salt and mix well with a spoon until all ingredients are well incorporated.
Line a baking sheet with parchment paper. Carefully spread batter in a thin, even layer across parchment paper using a silicone type spatula. This is not pretty and will take some time to get used to. Just keep spreading evenly and thinly as possible. The thinner the crispier the cracker. If they are too thick they can have a chewy centre.
Once batter is evenly spread sprinkle a few pinches of salt and rosemary on top. Bake for 15 minutes. Remove and score into desired size. Return to oven and bake an additional 45-75 minutes or until firm to touch.
Keep an eye on oven while baking as outside crackers may be done prior to inside crackers. Take out browned crackers and return others to bake longer.
Place crackers on a wire cooling rack until cooled. Place in an airtight container in order to retain crispiness.
These crackers go perfectly with liver pate in cooler months.
| Fruit | 0.2 |
