Plantain Sandwich Rounds

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I made these and I baked them for 25 minutes which I think was too long. They were a little dark on the bottom and difficult to remove from the parchment paper. I think I had them too thick when I put them on the pan. I should have made more than 8, because they were bigger and thicker than the instructions stated. They were really chewy and somewhat sweet. I tried eating one with turkey and the sweetness of the sandwich round didn't work well with the turkey. Perhaps my plantains were too ripe and therefore too sweet?? I plan to work with this recipe to see if I can improve it. I think any type of nut butter would taste good on these.

Ingredients

• 2 yellow plantains
• 1 teaspoon of sea salt
• 1 cup of tapioca flour or arrowroot powder

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 F. Puree plantains in a blender or food processor. Add pureed plantain and remaining ingredients to a large bowl. Mix well, until you have a thick, smooth dough. On a large baking sheet that is lined with parchment paper, add 2-3 tablespoon dollops of your mixture. Use the back of a spoon, or your hand, to smooth the mixture into a round, flat circle. It should come out to be about 3 inches in diameter, and less than ¼” thick.
Bake for 20-25 minutes or until buns just begin to turn golden. For a chewier bun, remove 5 minutes early. For a crispier bun, wait until you see the edges turn a more defined golden color.