They are crispy and perfect for filling your favorite dip. Whether you’re a team avocado sauce, hummus or salsa, these cookies will boost your snack game.
Plantain flour: If you have never worked with it before, you can enjoy it. Plantain flour is made of green plantain that has been dried and ground into fine powder. Nutritically speaking, plantain flour is impressive. It is full of resistant starch, which acts as a prebiotic and feeds good bacteria into the gut. You will also get a healthy dose of potassium (perfect for heart health), vitamin C for immune aids, and vitamin A for eye health. Unlike wheat flour, plantain flour is naturally gluten-free and has a lower glycemic index, which is an excellent choice for those who manage their blood sugar levels. The taste is mild and slightly sweet, which makes it incredibly versatile. In these cookies, it provides the perfect neutral foundation to make our spices truly shine.
Scottish Hood Chili Flakes: Help bring heat, but don’t worry you have complete control over the spice level. The Scottish hat is known for its fruity taste, accompanied by a serious kick. From a health perspective, peppers are the driving force for nutrition. They contain capsaicin, the compound responsible for its calories, have been shown to enhance metabolism, reduce inflammation, and may even help relieve pain. Chili peppers are also rich in vitamin C and usually contain citrus fruits. If the Scottish hood sounds too strong, feel free to replace your taste buds with red pepper flakes or chili peppers.
raw material:
1 cup + 3 tablespoons plantain flour
1/2 teaspoon chili slices
1 teaspoon smoked paprika
Pinch salt (optional)
1 and 1/2 cups of warm water
method:
1. Add the flour to a large bowl with chili flakes, chili powder and salt.
2. Add warm water and mix thoroughly until everything is mixed together and there are no clumps. You should have a pancake-like batter that covers the back of the spoon.
3. Pour the mixture onto a large baking tray lined with a silicone pad and spread it with a spatula.
4. Bake in a preheated oven for 10 minutes in 200C. Remove from the oven and let cool for a few minutes. Once cooled enough to handle, gently peel the mat and cut it into squares with a knife.
5. Return the square to the mat and bake for another 30 minutes until firm and crisp. Allow completely cool before serving.
While these cookies are delicious in themselves, they do shine when paired with a creamy dip. The spicy, crisp texture contrasts sharply with a smooth avocado sauce or hummus. They weren’t soaked with chunky salsa sauce either.
