Paleo Plantain Snack Bar (Nut-Free, Egg-Free, Paleo, AIP

• Gluten free

• Produce

  • 1 Banana - if using green plantains, small ripe
  • 2 Plantain, medium black ripe

• Canned Goods

  • 1/2 cup Coconut concentrate

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 heaping tsp Cinnamon
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 2 cup Coconut

• Desserts

  • 2 tbsp Gelatin

Found on realfoodforager.com

Ingredients

• 2 cup shredded coconut
• 1/2 cup coconut concentrate
• 2 medium black plantain (ripe)
• 1 small ripe banana – if using green plantains, otherwise you will not need this
• 1 Tbsp honey (where to buy sweeteners and spices) (taste the batter, you may not even need this)
• 2 Tbsp gelatin mixed in 1/4 cup water (do this at the last minute and quickly)
• 1 heaping tsp cinnamon
• 2 tsp vanilla extract
• 1/2 tsp salt

Directions

• Peel the plantain by cutting off the edges, cutting it in half and scoring it along the length
• Place your thumb under the edge and peel back the skin – if there is any skin left on the plantain cut it out
• Chop the plantain into small pieces and place in food processor
• Puree the plantain and the banana until very smooth
• Add the coconut concentrate, cinnamon, honey, vanilla and salt and mix well (taste batter to make sure it is sweet enough)
• Mix up the gelatin with the water and add to the batter and quickly combine
• Add the shredded coconut and mix just to combine
• Place the batter onto the cookie sheet that is lined with parchment and lightly greased with coconut oil
• Smooth it out with a spatula as best you can, pulling the edges in from the sides to make smooth
• Sprinkle some more cinnamon on top and work it in with the spatula
• Bake at 325º F for about 20 – 25 minutes or until slightly browned around the edges
• Cut into 12 bars with a pizza wheel
• Let cool on a rack
• Wrap individually in wax paper, store in a zip lock in refrigerator or freezer