Ingredients
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4 Plantains
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⅓ cup toasted Coconut
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1 cup whole spelt Pastry Flour
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¼ cup Wheat Germ
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1 cup date Sugar
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1 teaspoon ground Cinnamon
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½ teaspoon ground Ginger
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½ tablespoon ground Nutmeg
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2 tablespoons Vanilla Extract
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1 tablespoon Almond Extract
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Pinch of Sea Salt
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Vanilla Almond Milk
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4 large Collard Greens
Directions
Steps
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1
Done
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Preheat oven to 350°. |
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2
Done
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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. |
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3
Done
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Bake until soft but not falling apart, about 10 to 15 minutes. |
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4
Done
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Remove the peels when cool. |
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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.) |
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6
Done
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Place a quarter of the mixture onto each collard leaf. Wrap each packet snugly. |
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7
Done
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Steam the packets over boiling water for 5 minutes. |
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8
Done
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Remove packets and unwrap when cool enough to handle. |
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9
Done
|
Serve with raspberries or other fresh fruit. |
