>I’m a Texas girl at heart. I love food, I love spice, and I love to try new things. If you’ve never had a plantain, try them this way!
Please talk to someone in the produce department about choosing you’re platain if you’re unfamiliar with them. I’m a huge fan of talking to farmers and produce people; they know more than I do and can always seem to guide me to the ripest fruits and vegetables.
Seriously; befriend someone in the produce department at your favorite store.
2 plantains, sliced (thick slices)
1 tablespoon plus 1 teaspoon dark agave
1/4 c raw walnuts
sprinkling of lemon juice (less than 1/2 t)
1/4 t cinnamon
pinch of salt
Preheat oven to 350.
Spray a square baking pan with canola oil.
Gently combine plantains, walnuts and agave in a bowl, then pour into your pan once everything is coated with agave. You may need more; but agave is very thin and very sweet, and I tend to find less is more with agave. It’s definitely the best liquid sweetener* in my book.
Sprinkle lemon juice, cinnamon and salt on top. Cinnamon is not my best friend; so i don’t use a lot of it in any recipe; feel free to adjust the amount if you’re a cinnamon fiend.
Bake for 13-18 minutes; depending on your oven. I waited until the walnuts were nicely toasted. Serve warm; top with sweet cashew-coconut cream if you’re serving them to guests-or serve with sopapillas! 🙂
Eat them outside; because it’s 50 degrees and wonderful to enjoy a warm dessert in a nice breeze.