Between numerous allergies, any issues. No reactions, flare ups, bloating, pain, itching, headaches, gas, leg swelling, or throat closure, none of it, zilch, nada, is that too much to ask? Though its been over 5 years since I’ve actually felt good after eating (regardless of the item) I do fully believe one day this will happen. However, in the meantime, I try and make food as interesting as possible by playing with the limited items that I can have (though they still never leave me feeling good). Today’s recipe came of a place of utter frustration with eating, a place I’m sure anyone with a chronic illness has experienced. I havehaving to follow a ketogenic diet, and being sensitive to FODMAPs, sometimes greens, greens, and more greens, along side a slab of protein simply becomes completely unappetizing. Since being ill (or at least for me ) also includes feeling cruddy after anything you eat, one of my biggest goals is to just be able to eat vegetables and meat without not ever viewed food as evil, I have made sure of that, as this can easily cause an unhealthy relationship with it. Instead, I change my taste buds, embraced what God has given me, and realize it is just one aspect of life that, though I cannot live without, is necessary. If I am going to eat (and I do, everyday, every meal, regardless of the pain involved), I believe it should be worth it, or as I say “worth using my allergy card on.” Of course, everything I eat is paleo, as this is simply how I have eaten for years, plus it is now a must for part of the PK Protocol to heal my damaged cells. Going back a few years however, I began eating paleo as a way to cope with severe SIBO that came on from years of nerve damage in my small intestine (via untreated, Chronic Lyme). Helpless and without any significant direction from any doctors, I searched the internet search engines high and low for ways (outside of antibiotics) to help rid myself of the ugly bacteria literally making bugs drop down and die when they flew near me (no joke.) Eventually, I came across the Low-FODMAP approach, which after more extensive research and thought, was embraced head on, leading me to eat a “paleo” diet without even realizing it had a name. My parents spend so much of their money, time, and energy trying to constantly help me make it through each day (and ultimately come to full healing), and for that I am incredibly blessed. Because of this, I see paleo eating as my contribution to the healing process by taking the initiative to regain health, regardless of the difficulty or odds.
As I said earlier, between all my other daily health symptoms, eating can get monotonous. In effort to try and “spice things up” I decided to try and make a cookie recipe that, in moderation, could fit into the low-carb diet I must follow. Green plantains were a must, as they are are full of prebiotics and relatively inoffensive. Prebiotics, though not as well known as “probiotics,” are extremely important in having a balanced GI track, as they are what our internal bacteria feed off of. These indigestible agents are also known as “resistant starch,” meaning they cannot be absorbed as glucose in the blood, avoiding the dreaded insulin spike and sugar crash. In return, it actually fuels the production of a fatty acid called “butyrate,” which is used to lower overall inflammation in the body. All in all, resistant starch helps your gut become stronger, flushes away harmful microbes, while making you pleasantly satisfied in the process. Interestingly enough, foods such as rice and potatoes actually turn into significant sources of resistant starch after they have cooled, as this allows for the carbohydrate structure to be altered, leaving them “resistant.” Green bananas and plantains however, are two of the easiest ways to get these helpful prebiotics without the incredible carb load. Though I used chicory root “Just Like Sugar” as a sweetener (due to not being able to have any type of sugar on the PK Protocol), I made the recipe for my family using granulated maple sugar. However, I am sure coconut sugar would work just as well. Any thick, saturated fat like coconut oil can also easily replace the non-hydrogenated palm shortening I use, however, this oil tends to be pretty non-offensive for my body as well. I used water chestnut flour that I bought here, though I believe a more common Paleo-friendly flour such as arrowroot, tapioca, or previously featured sweet potato flour would work also. All in all, this recipe is free of nuts, coconut, grains, dairy, and eggs, yet somehow comes out exactly like a delicious, chewy cinnamon cookie. First time making these, my plantain was more yellow than green, which made a moist, thinner cookie than the second batch using a completely green plantain (making it thicker and chewier). Therefore, be aware that results may vary due to the ripeness of your plantain, and if you can’t get your hands on any, I am sure green bananas would work great instead. For added pleasure, frosting the cookies with my strawberry “buttercream” recipe or a bit of melted coconut butter is delicious.
Chewy Cinnamon Sugar Plantain Cookies
- 1 yellow-green plantain (7 oz without peel)
- 1/4 cup water chestnut flour
- 1/4 tsp baking soda
- Pinch of salt
- 3/4 tsp cinnamon
- 3 tbsp room temperature non-hydrogenated palm shortening
- 1/4 cup maple sugar
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Peel, chop, and place plantain into a food processor fitted with the “S” blade. *It is easiest to peel plantains at root temperature
- Allow machine to run until plantain begins to break down into a smooth paste.
- Add baking soda, water chestnut flour, palm shortening, cinnamon, pinch of salt, baking soda, and granulated sweetener of choice, letting food processor run until everything is fully incorporated.
- Using a cookie scoop, dollop cookie dough onto lined baking sheet, flatten with the back of your scoop, and bake for 15-18 minutes.
- Remove from oven and let rest on baking sheet until cool enough to handle.
Philippians 2:3-4 “Do nothing out of selfish ambition or vain conceit. Rather, in humility value others above yourselves, not looking to your own interests but each of you to the interests of the others.”
Colleen Sarantakis says
Do you think this would work with a green banana? And have you tried using green banana flour?
I haven’t tried, but honestly I do not see why not! Green banana flour is something I have yet to bake with, it might make for a slightly different texture in the cookies, but please let me know if you try!
Colleen Sarantakis says
Made a batch with a green banana and with coconut oil. They came out with a crunchy bottom, but the kids didn’t complain!))
Colleen Sarantakis says
Trying another batch now using banana flour. Used 1/3 c banana flour and 1/3 c water chestnut. Increased the coconut oil to 2 T and added 1/4 c of applesauce to get it to a cookie consistency. Also added coconut flakes and mini enjoy life chips per request of the 4yr old chocoholic))) they look good in the oven!
Colleen Sarantakis says
Well.. They are edible but sooo dry! And crumbly, too. I probably should’ve used a lot less banana flour.
Yeah, I am thinking the chemistry between the ingredients is COMPLETELY different with the ingredients you used…
Once I get some more plantains I will play around with the recipe and try to make it more versatile for future reference!
I can’t wait to try this recipe!
If you use chicory root instead of maple sugar, how much of it should you use?
I would say roughly about the same, depending on what type of chicory root you have. Maybe a little over? I would go by taste.
I made these with cassava flour, half the amount of maple syrup and a tablespoon of coconut sugar. I haven’t even started AIP yet and even I think they are delicious! Wish I’d made a double batch now as it only made 8!