Recently I was given a bag of plantain flour… it was an exciting day for sure. But what to do with it? The bag has one recipe for plantain porridge, which I thought was a good starting point. Doing a web search I found that people use the plantain flour as a wheat- and gluten-free alternative when recipes call for regular flour. I’m excited to tackle that next!
Creamy Vanilla Plantain Porridge
1 cup non-dairy milk (I used unsweetened Almond Breeze brand original almond milk)
1 tsp. vanilla
2 tsp. vegan cane sugar
1 Tbsp. plantain fllour
Pinch sea salt
Extra drizzle of almond milk
Combine the milk, vanilla, sugar, and flour in a small saucepan. Heat over medium-high heat until boiling; lower the heat and simmer, stirring/whisking frequently, until thick and creamy (about 5 to 7 minutes).
Portion into two bowls and top each with a pinch of salt, pinch of cinnamon, and drizzle of almond milk. Enjoy!
This porridge tastes literally like warm, creamy vanilla pudding. It also kept me full for a long time thanks to the high fiber! I love the way this thickened and I think it would work great in recipes that would call for cornstarch or arrowroot (experimentation required).
What is a plantain?
A plantain is a fruit very similar to a banana, though rarely consumed raw. It is grown in tropical regions and eaten in many meals including breakfast, lunch, dinner, dessert, and snacks! Wow! Plantains can be boiled, baked, or fried (plantain chips) and also ground into flour.
Plantain flour nutritional benefits?
Plantain flour is very low in fat, rich in carbohydrates and high in fiber, and completely gluten-free!