I had a little too many plantains at once, so I decided I needed to somehow put them to use. If you can use extra ripe bananas up and make banana bread, why couldn't you do the same with plantains and make some plantain bread? Well, I got to it, and succeeded! I was able to create this delicious gluten-free plantain chai nut bread that I am sharing with you today.
More often than not, the guests who I have over when I am ripening plantains freak out over the "rotten bananas" I have on my counter."Oh my goodness, why are you bananas so rotten!?" Plantains ripen in a whole different way than bananas. Instead of waiting for brown spots and a yellow color as in regular conventional bananas, plantains come green, have a thick skin, and reach their ripest when fully black.
| Plantains |
Bananas |
- Starchy
- Most commonly used as a vegetable
- Longer than bananas
- Thick skin
- Resemble green bananas, but may be green, yellow or black
- Black when fully ripe
|
- Sweet
- Eaten as a fruit
- Shorter than plantains
- Thin skin
- Color is green when not fully ripe, yellow with brown spots when ripe
|
In honor of the fall season the pumpkin craze that comes with it, along came this Pumpkin Pecan Milk! Creamy and dreamy, sweet, and such a rich flavor. To me, this tastes like a pumpkin spice latte, but BETTER! If you would like to make this fully raw, you can use fresh peeled pumpkin.
Infused nut milks have been the craze in my home lately. I used to only create plain nut milks, then "add flavorings" in the form of a smoothie, but I was inspired by Celena from Raw nut Milk to create herb and spice infused nut milks and flours (*see note below).
