Have you noticed my obsession with plantains lately? I’ve been adding green plantains to my diet for the resistant starch. The ripe plantains, when they become black, are sweeter and good to use for a dessert or treat. Even though they do not have as much resistant starch, they still provide some carbohydrate and fiber.
What I love about plantains, both green and black, is that they are great at holding things together in a recipe. If you have to eliminate eggs, plantains really help in keeping things together. That’s why I decided to try to use them in a macaroon.
Macaroons are my all time favorite treat. I mentioned in previous posts that I have taken egg whites out of my diet. How do you make macaroons without eggs or egg white? Try this recipe and see for yourself! It works perfectly and tastes delish!
Prep Time: 10 minutes
Cook Time: 22 minutes
Yield: about 22 – 24
Tip: Double the recipe and freeze the extras
Awesome recipes for macaroons with eggs:
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