Ingredients Jump to Instructions ↓

  1. 4 small plantains (3 cups mashed) or 4 small green bananas (3 cups mashed)

  2. 1/2 cup spelt flour

  3. 1 teaspoon baking powder coconut oil , for sauteing

  4. 2 cups cashews or 2 cups macadamia nuts or 2 cups pine nuts

  5. 3 tablespoons lemon juice

  6. 3 tablespoons olive oil

  7. 5 garlic cloves

  8. 1/4 cup shoyu (to taste)

  9. 1/2 cup cilantro , chopped

  10. 1/2 bunch green onion ,

  11. 1/4 inch slices 1/2 cup carrot , grated

Instructions Jump to Ingredients ↑

  1. Cut the ends off the plantains (or bananas) and score the sides. Place the scored plantains in a 3 quart sauce pan, cover with water, and boil for 20 minutes until you can easily poke a fork through them.

  2. While waiting on bananas, combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth, set aside.

  3. Drain the water from the bananas and let cool (I just throw them in the freezer for a couple minutes). Remove peels which should come off easily and place plantains in a large mixing bowl. Mash with a fork or masher.

  4. Add flour and baking powder to plantains and knead into a dough. Separate dough into 4 pieces. Roll into balls. Flour the counter and roll the balls into 5 inch circles.

  5. Heat a skillet over medium heat until hot. (cast iron works well). Pour a small amount of coconut oil into skillet and fry cake on one side until golden, approximately 3 minutes.

  6. Flip and cover ½ of cooked side with nut cheese, green onions, carrots and cilantro. Once underside is done fold over like an omelet and serve hot. ?


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